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Black Cardamom is from the ginger family, and a relative of green cardamom, yet they're a long way from a similar plant. It has a portion of a similar flavor note, particularly an elevating menthol component, but on the other hand it's smoky, brash and intense. There are times for green cardamom's delicacy, and afterward, there are times to turn things up to 11. In spite of the fact that they have comparable flavors, they have altogether distinguished culinary uses.
The Black cardamom pods are utilized as a spice, in a comparative way to the green Indian cardamom units, however with an alternate flavor. Not at all like green cardamom, this spice is once in a while used as a part of sweet dishes. Its smoky flavor and smell get from conventional techniques for drying over open flames. In China, the pods are utilized for jin-jin braised meat dishes, especially in the food of the focal western territory of Sichuan.