Black cardamom, or badi elaichi, is a smoky, earthy, and pungent spice with a camphor-like aroma, distinct from its sweeter, greener cousin. The large, dark-brown to black pods contain small, dark seeds and are used primarily in savory Indian, Nepali, and Pakistani cuisines to add a deep, aromatic quality to dishes like curries, stews, and rice pilafs. The distinctive smoky flavor comes from the pods being dried over open flames, and they are often crushed to release their intense flavor for use in spice blends like garam masala.