Black Cardamom is often an ingredient in hearty meat stews and similar fare. Unlike green cardamom, which has a distinctly different flavor, black cardamom is rarely used for sweet dishes. Black cardamom is described as having a strong camphor-like flavor with a smoky character. It is often featured in Indian and Pakistani cuisines.
Black Cardamom can be used in cooking in several ways. It is permissible to remove the seeds from the pods and use them whole or ground, or to grind the whole pod and seed together. The spice has a bold taste and is best tempered by combining it with other seasoning like chilis, cumin and lime juice. Black cardamom does a great job of blending disparate flavors together. Try it adding it to rice or beef, along with your usual seasoning, and perhaps it will bolster one of your favorites. It also works great with lentils and vegetable dishes like collard greens.