Black Cardamom has a very woody, and intense aroma and used in Masala Cha in many Punjabi homes. It has a very strong taste compared to the sweet taste of the Green Cardamom. I also use it when cooking red meat as the intense flavour works really well with a Lamb or Mince dish. It is also a key element of the garam masala – remove the seeds from the pods before roasting them – the flavour will intensify further. The seeds are best stored in their pods.