The aroma of Black Cardamom includes earthy and pine notes, but because it is dried over open fires, it also has a distinct smokiness and a dark colour. Black Cardamom is popular in India and Pakistan, where it is used mainly for savoury dishes and is an important component, along with cloves, cinnamon and black pepper, of some Garam Masala mixes, giving them further depth. Black cardamom combines well with star anise and so is an ingredient much used in Chinese and Vietnamese cuisines.
