Black cardamom is one of the top spice used in Indian cooking. It is dried over an open fire, which is what gives it such a powerful smoky aroma.
Like green cardamom, you can remove the seeds and use them whole or ground (for a really intense kick), or grind the whole pod. But I mostly use the pods whole. The flavor is still plenty strong, they're easy to pick out, and it's tough to grind them to a fine powder without getting some unpleasant shards along the way.
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