1.  In India and Pakistan, black cardamom seeds are often an important component of the Indo-Pakistani spice mixture garam masala. Black cardamom is also commonly used in savory dal and rice dishes. It is an ingredient in traditional spiced tea (chai) or given as drost to Kawa.

2.  The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but those have 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.