Black Cardamom (Amomum subulatum), also known as Badi Elaichi or Hill Cardamom, is a bold and smoky spice native to the Eastern Himalayas. Unlike green cardamom, it has a strong, earthy aroma with camphor-like undertones and a deep, woody flavor, making it ideal for savory cooking.

The spice is widely used in Indian, Nepali, and Southeast Asian cuisines, especially in curries, biryanis, garam masala, and slow-cooked meats. Its robust flavor also makes it a staple in spice blends and traditional Ayurvedic formulations