Black cardamom is native to the Eastern Himalayas and is mostly cultivated in Sikkim, Eastern Nepal, and parts of West Bengal in India. It is brown and slightly elongated.
- It is used only in savory dishes like curries and biryani.
- It is also an essential ingredient in garam masala (the blend of spices).
- The dark brown seeds are known for their medicinal values – particularly so because of their nutrient content (volatile oils, calcium, iron, etc.).
Independently, it works in –
- Throat irritation
- Bad breath
- Burning sensation in the abdomen, during micturition, and heartburn
- Stomachache with burning sensation
- Excessive thirst