There are at least two distinct species of black cardamom: Amomum subulatum (also known as Nepal cardamom) and Amomum costatum or A. tsao-ko. The pods of A. subulatum, used primarily in the cuisines of India, are the smaller of the two, while the larger pods of A. costatum are used in Chinese cuisine, particularly that of Sichuan; and Vietnamese cuisine.
Black cardamom pods can be used in soups, chowders, casseroles, and marinades for smoky flavor, much in the way bacon is used.
In India and Pakistan
In India and Pakistan, black cardamom seeds are often an important component of the Indo-Pak spice mixture garam masala. Black cardamom is also commonly used in savory dal and rice dishes. In Tamil it is called as Maratti mokku In Manipuri, it is called Elaichi Achouba. In India and Pakistan this is used in making traditional tea.
In China, the pods are used for long-braised meat dishes, particularly in the cuisine of the central-western province of Sichuan.