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Bibhakar black cardamom (badi elaichi) whole pods in a clear jar
Bibhakar black cardamom jar from Idukki, second view
Coming soon Idukki, Kerala · Single origin

Black Cardamom (Badi Elaichi), whole pods

Badi elaichi · large cardamom pods · Amomum subulatum

Large, dark brown pods with a smoky, camphor-like aroma. Black cardamom adds depth to dals, biryani and slow braises.

In short: Black cardamom (badi elaichi, Amomum subulatum) is a large, smoky pod used whole in dals, biryani and slow braises. Ours comes from Idukki, Kerala, packed whole in a clear jar.

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Origin
Idukki, Kerala
Grade
Whole pods
Form
Whole dried pods
Packed in
Clear PET jar, black cap

FSSAI Lic. 12726999000117 · Packed by Bibhakar & Sons Pvt. Ltd., Ghaziabad · Batch and best-before printed on the jar · Page updated 31 Oct 2026

Whole pods, dark and smoky.

Black cardamom is traditionally dried over a fire, which gives the pods their smoky smell. We sell them whole so the seeds stay protected inside.

01Idukki lotsBought in or near Idukki, Kerala.
02Whole podsSold as whole pods, not loose seeds or powder.
03Packed in GhaziabadSorted and packed at our own premises in Ghaziabad.
04Sealed in clear PETAirtight jar you can see through, with the origin and grade on the label.
Product details

Specification

Botanical name
Amomum subulatum
Origin
Idukki district, Kerala, India
Form
Whole dried pods
Grade
Whole pods
Packed in
Clear PET jar with black cap
Batch and best-before
Printed on each jar
Origin

Grown in the hills of Idukki

Idukki is a hill district in the Western Ghats of Kerala, known for its spice plantations. Our black cardamom is bought in or near the district.

How to use it

Dal and curriesAdd one whole pod to the pot, then lift it out before serving.
BiryaniLayer a pod or two with the rice and other whole spices.
Garam masalaBreak a pod and toast the seeds with other whole spices before grinding.
Storing itKeep the lid tight, away from sunlight and the stove.

Questions

How is it different from green cardamom?

Black cardamom is larger and smoky, and suits savoury dishes. Green cardamom is sweet and floral, and suits chai and desserts.

Do I crush the pod?

Crack it lightly for a stronger flavour, or add it whole for a gentle one. Remove it before serving.

Can it replace green cardamom?

Not one for one. The flavours are different, so use each where it suits the dish.

How long will it keep?

The best-before date is printed on the jar. Keep the lid closed, in a cool, dry place away from sunlight and heat.

What is badi elaichi called in English?

Black cardamom. It is also called large or brown cardamom. The botanical name is Amomum subulatum.

How can I pay and what does shipping cost?

Pay online by UPI, card or netbanking through Razorpay. Orders over ₹799 ship free across India; smaller orders pay a flat ₹90 shipping fee.

Pairs well with