Because of the drying process which involves roasting the pods over open fires black cardamom has a strong smoky, woody flavour unlike the subtle sweet flavours of the green cardamom. This spice is used extensively in North Indian cuisine and is very popular in rice dishes like biryani. A few pods can be used in a dish and it is always best to slightly bruise the pods before adding to your dish. Discard pods after cooking or you can leave them in but do not eat them. Black cardamom is used in many curry blends alongside the green pods and other spices. Use black cardamom in rustic slow cooked foods, in rice and in curry dishes.