TRS Black Cardamom comprises whole, carefully selected pods of black cardamom (Amomum subulatum), larger and darker than green cardamom with a wrinkled, robust appearance. The pods enclose small, aromatic seeds and are traditionally smoke-dried, giving them a bold, earthy, and slightly smoky aroma with camphor-like and menthol undertones. This intense, savory character makes black cardamom a staple in Indian, Nepali and other Asian cuisines for dishes such as biryanis, pulaos, curries, stews, dals and spice blends; it is used primarily in savoury preparations and has a different, more assertive profile than green cardamom. Whole pods retain their flavor longer than ground spice and should be stored in an airtight container away from heat, light and moisture.

To use, add whole pods early in cooking to infuse rice, stews or curries and remove the pods before serving, or split/crush them to release the seeds for a stronger flavour; lightly toasting the pods before use will deepen their smoky aroma. Use sparingly—typically one or two pods are sufficient for a dish serving four to six people—and grind only when needed for spice mixes, storing any unused whole pods in an airtight container to preserve freshness.