Amomum subulatum and Amomum costatum
Black cardamom pods possess a deep, smoky flavor more suited to meats and vegetables and their gravies.
*Also excellent in bean and lentil dishes.
*Use whole with other spices in tarkas.
*Grind with other spices to make your own garam masala blend.
*Toss a few into marinades for meats to be grilled or braised.