Black cardamom pods are rougher than green cardamom. In fact, you might call the flavor downright abrasive at times. This rugged quality is what makes it so delightful in rubs and spice blends such as garam masala or when added to rustic Indian goat stews packed with ginger, black pepper, and chiles. Whole cardamom is also is used in pickling and charcuterie, and it has a fondness for buttery pound cakes and chocolate desserts.
Use Whole Black Cardamom mixed with bitter greens, green curry for chicken, lentils, rice or grind up for a dry rub for braised meats.