Black cardamom seeds have the same eucalyptus scent as green ones, and are one of the most essential spices in our list. The key difference is that before being used in food, they’re dried over a fire, hence are blackened and smoky in flavour.

There is no substitute for the unique fragrance of black cardamom. Many dishes use them. Recipes serving about 4 people usually only use one or two black cardamom pods whole. In Indian cooking, you’ll often find these in Biriyani.