The delicious smoked flavor of black cardamom is popular among vegetarian, Kosher, and Halal cooks as it can be reminiscent of bacon’s own smokey flavor. Black cardamom is most often used in Inidan recipes but it lends itself well to other cuisines. Try adding a crushed pod to a pot of Vietnames pho stock or Chinese braised beef recipes. You can also remove the seeds from the hull, grind them into a powder, and add it to your favorite curry or masala recipes. We recommend lightly toasting the cardamom pod in a dry pan before use to amplify its flavor and aroma.