Black Cardamom, known as badi elaichi in Hindi and alaichi in Nepali, is a large, wrinkled pod with a profoundly smoky, camphor-like, menthol-tinged aroma quite unlike the floral sweetness of green cardamom. Used extensively in North Indian and Nepali cooking, black cardamom is an essential component of biryanis, slow-cooked meat curries, and robust spice blends like garam masala and biryani masala, where it contributes a deep, smoky warmth that layers beautifully into long-cooked dishes. The whole pods are used in tempering oils or slow cooking and removed before eating. The 100g pack is a great value size for home cooks who use it regularly. Customers prize black cardamom for the irreplaceable smoky depth it lends to their most cherished South Asian recipes.