Black cardamom

बड़ी इलायची / badi elaichi; 草果 / cǎoguǒ (related species)

Flavor and role

Large, wrinkled brown pods dried over wood fires, with a smoky, heavy, camphor-like aroma. Used in meat dishes and broths rather than desserts.

Typical dishes and uses

Biryani, North Indian meat curries, garam masala, Chinese hot pot and pho broth (as caoguo).

Substitutes

1 black cardamom = 2 green cardamom + a pinch of smoked paprika.

Storage

In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.

Main countries

India · Nepal · China

Used in this book

Chole BhatureRogan JoshPindi CholeAmritsari Chole with Paneer-Stuffed BhatureChiang Mai Khao Soi with Hand-Made PasteNalli Nihari with Homemade Spice BlendMumbai Tawa Butter Pav BhajiPhở Đặc Biệt with 4-Hour Oxtail BrothDhaba-Style Rajma Masala with Ghee Jeera RiceSlow-Braised Lamb Shank Rogan JoshRogan Josh Birria-Style Tacos

Updated 2026-10-10