Its seed pods have a strong camphor-like flavor, with a smoky character derived from the method of drying.
The pods are used as a spice, in a manner similar to the green Indian cardamom pods, but those have a drastically different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes.
Its smoky flavor and aroma derive from traditional methods of drying over open flames.
Black cardamom pods can be used in soups, chowders, casseroles, and marinades for smoky flavor, much in the way bacon is used.
In Chinese medicine, Black cardamom is used to treat stomach disorders and malaria.