Black Cardamom, also known as Badi Elaichi or Kali Elaichi, is a bold, aromatic spice distinguished by its large, dark brown pods and strong, smoky flavor. Unlike the sweet and floral notes of green cardamom, black cardamom offers an earthy, camphor-like aroma with warm undertones, making it ideal for savory dishes. The smoky character comes from traditional drying methods over open flames, which enhances its depth and complexity.

This spice is a staple in Indian, Nepali, and other Asian cuisines, commonly used in curries, rice preparations, lentils, and slow-cooked meats. It is also valued in traditional medicine for aiding digestion, improving respiratory health, and boosting appetite.

Sourced from the high-altitude regions of the Himalayas, each pod is carefully handpicked, dried, and graded to maintain purity and flavor. Its high essential oil content ensures long-lasting aroma even after cooking. Proper packaging protects the pods from moisture and preserves their intense fragrance for up to 18 months.