Nepal is one of the largest growers of black cardamom. Native to sub-Himalayan region, black cardamom is the dried fruit of a perennial herbaceous plant of the ginger family. Apart from its usage in India, Nepal and other Asian countries, black cardamom is not very common. Some people describe black cardamom as an inferior substitute to green cardamom, but it is considered a valuable spice in Nepal. When cooked with this spice, it enhances and intensifies the taste of food without overpowering a dish. It is one of the ingredients used to make Nepali Garam Masala spice blends, and is also used in meat curries, rice dishes and pickles. It is available in Indian and Nepali food stores. Look for pods with moist, sweet seeds, and smoky fragrance.
