Black cardamom

Black Cardomom (also known as brown cardamom), another member of the ginger family is used in Indian, Chinese and Middle Eastern cooking.  You can purchase black cardamom in whole brownish-woolly looking pods, or seeds, or ground.  The whole pods can be fried in ghee or oil to release the flavor which is hot and peppery and slightly medicinal.  The seeds can also be removed from the pod and ground. 

Use black cardamon to flavor biryanis, pulaos and meat curries, but never in sweet dishes.

Medicinal Uses

You can steep the pods in hot water and drink like tea for digestive disorders.

You can use green cardamom as a substitute for black but it lacks the smoky, hot flavor. Don't use black cardamon as a replacement for green cardamom. Depending on the recipe it may be best just to leave black cardamon out. Clearly if black cardmon is a key ingredient then you need to find it or select a different recipe.

1 tsp. ground = 18 to 20 seeds
10 whole pods = 1 1/2 teaspoon ground cardamom