In India, black cardamom seeds are often an important component of the Indian spice mixture garam masala. Black cardamom is also commonly used in savory dal and rice dishes.In China, the pods are used for long-braised meat dishes, particularly in the cuisine of the central-western province of Sichuan.The pods are also often used in Vietnam, where they are called thảo quả and used as an ingredient in the broth for the noodle soup .Black cardamom pods can be used in soups, chowders, casseroles, and marinades for smoky flavor, much in the way bacon is used.
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