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3 Characteristics of Black Cardamom There are two main kinds of cardamom found in grocery stores or specialty markets—green cardamom, which is mild in taste, and black cardamom (also known as brown cardamom), which has a strong, almost smoky flavor. Here is more information about black cardamom’s flavor profile and its other characteristics:
1. Late harvest: Producers harvest black cardamom at a late maturity stage of the plant and dry the pods over open fire pits. This is in contrast to the harvesting of green cardamom, during which growers collect the pods while the plant is still in its immature stage. This means green cardamom pods retain their green color and tender texture, whereas black cardamom pods do not.
2. Inedible pods: If you plan to use whole black cardamom to flavor dishes, you must remove the pod before you serve the food or beverage, as only the black cardamom seeds are edible. This is in contrast to green cardamom, which possesses edible seeds and pods. Unlike green cardamom pods, black cardamom pods undergo a post-harvest drying process which renders them tough and inedible.
3. Intense flavor: Black cardamom has a pungent, almost menthol, flavor. You can use it in the same way you would milder green cardamom in spice blends or recipes, but you should consider balancing it out with other sweet or spicy flavors, such as cinnamon, sichuan peppercorns, or chiles.