Black cardamom is known to have a fresh and aromatic aroma with a smoky flavour and is similar in taste to Africa’s Grains of Paradise. It heightens the taste of other ingredients in a dish. The seeds can be removed after a meal is cooked. Black Cardamom is suited to long-cooked dishes, where the spice has ample time to release its flavours. The seeds of black cardamom, like green cardamom, can be used whole or ground (for a stronger flavour). Black cardamom goes well with stews, curries, lentil and rice dishes.