Highest Grade:
Size: Large pods (18-20 mm)
Color: Dark brown to black
Texture: Rough, wrinkled
Seed Count: Full, well-developed
Seed Color: Dark brown
Aroma & Flavor: Smoky, earthy, spicy
Moisture Content: <12%
Foreign Matter or Impurities: None
Origin: Ideal growing regions (e.g., India, Nepal)
Harvesting & Processing: Properly dried and smoked
Medium Grade:
Size: Medium pods (15-18 mm)
Color: Dark brown
Texture: Slightly wrinkled, less rough
Seed Count: Less full
Seed Color: Medium brown
Aroma & Flavor: Moderately smoky, earthy
Moisture Content: 12-15%
Foreign Matter or Impurities: Minimal
Origin: Mixed regions
Harvesting & Processing: Less carefully processed
Lowest Grade:
Size: Small pods (under 15 mm)
Color: Brownish-black
Texture: Very wrinkled, soft
Seed Count: Sparse or underdeveloped
Seed Color: Pale brown
Aroma & Flavor: Weak, less smoky
Moisture Content: Above 15%
Foreign Matter or Impurities: Presence of debris
Origin: Poor growing conditions
Harvesting & Processing: Poorly dried or processed
Black Cardamom
Black cardamom, also known as baadi elaichi, is larger than green cardamom and has a smoky, earthy flavor. It is commonly used in savory dishes, especially in Indian and Asian cuisine, to impart a rich, robust taste to meat curries, stews, and rice dishes. The pods are dark brown and wrinkled, with a smoky aroma due to the drying process over open flames. Black cardamom adds depth and a distinctive flavor to dishes, complementing strong spices like cinnamon, cloves, and cumin. This spice is also used in traditional medicine to treat digestive issues and respiratory ailments.