Black cardamom is used as a spice in a similar way to green cardamom, but the taste is significantly different. Unlike green cardamom, black cardamom is rarely used in desserts. Its sour, earthy aroma, reminiscent of coniferous wood and camphor, and its smoky taste are due to traditional drying over an open fire. The spice is mainly used in savory meat dishes.
 
Energy/calorific value: 1301kJ/311kcal 
Fat: 7g
of which saturated fatty acids: 0.7g
Carbohydrates: 68g
of which sugar: g
Fiber: 28g
Protein: 11g
Salt: 0.018g