Often described as smoky, funky, and brash. Black Cardamom is a warm spice, while green is more of a cooling spice. Black is preferred in Indian blends like Garam Masala and Tandoori. The Black Cardamom is dried over an open fire which provides a smoky, tar like aroma, with a delicate earthy undertone. Try dropping a whole pod into your stews, or tossing it in the pot when cooking rice. Remove the pod before serving. It is a secret ingredient for rubs and sauces used for braised beef. 1 oz.