Origin Nepal, India
The pods are used in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames.Its seed pods have a strong, camphor-like flavor, with a smoky character derived from the method of drying. In Hindi, it is called बड़ी इलाइची (bdei ilaaichi).