Black cardamom is aromatic with a hint of smokiness and is native to the Himalayas. Camphor can be detected in its aroma. Black pods are spicier and more appropriate for rustic dishes. Black cardamom can be used liberally and won’t dominate a dish, in fact, it enhances and intensifies the flavors of the other ingredients. To fully release the flavor of these pods, crush them slightly before using, but not enough to release the seeds themselves.