Black cardamom, scientifically known as Amomum subulatum or "Badi elaichi" in Hindi, is a type of cardamom that is native to the Himalayan regions of India, Nepal, and Bhutan. Unlike the more common green cardamom (Elettaria cardamomum), black cardamom has a distinct flavor, appearance, and culinary use. It is used to flavor a variety of dishes, including curries, stews, rice dishes (such as biryani), and lentil preparations.

Black cardamom, scientifically known as Amomum subulatum or "Badi elaichi" in Hindi, is a type of cardamom that is native to the Himalayan regions of India, Nepal, and Bhutan. Unlike the more common green cardamom (Elettaria cardamomum), black cardamom has a distinct flavor, appearance, and culinary use. It is used to flavor a variety of dishes, including curries, stews, rice dishes (such as biryani), and lentil preparations.