Black cardamom is a smoky, earthy spice with a robust, camphor-like aroma, derived from sun-dried pods of the Amomum subulatum plant. Commonly used in savory dishes, stews, and rice preparations, it adds depth to Indian, Nepalese, and Chinese cuisines. Unlike its sweeter green counterpart, it offers a bold, slightly bitter flavor with hints of resin and pine. Valued in Ayurveda and traditional medicine, it aids digestion and respiratory health.