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Black Cardamom

Black cardamom (Badi Elaichi) is a bold, smoky, and intensely aromatic whole spice native to the eastern Himalayas, widely used in Indian, Chinese, Vietnamese, and Middle Eastern cuisines. Unlike green cardamom, black cardamom is characterized by its large, dark, wrinkled pods and a distinct camphor-like smokiness imparted by traditional fire-drying methods, making it a prized ingredient in slow-cooked dishes, spice blends, and meat preparations.

Geodhara International exports premium black cardamom sourced through our trusted supplier network across Karnataka, Tamil Nadu, and the southern spice-producing states of India. Our black cardamom is carefully harvested at peak maturity, fire-dried to preserve the characteristic smoky aroma, machine-cleaned, and graded by size and weight for consistent export-grade quality.

We supply importers, spice wholesalers, food manufacturers, and distributors across the Middle East, Southeast Asia, Europe, Africa, and the Americas with consistent bulk supply, competitive pricing, and full export documentation.

Specification

Country of OriginIndia

Botanical NameAmomum subulatum

HS Code0908.31

Available FormsWhole pods, seeds, powder

Available GradesBadadana (bold), Chotadana (small), tail cut and tail on

Volatile OilMin 2%

AromaSmoky and camphor like, from traditional fire curing

ColourDark brown to black, wrinkled

MoistureMax 12%

Packaging10 kg and 25 kg PP bags or cartons

LabellingPrivate labelling available

Shelf Life18 - 24 months

StorageCool, dry and well ventilated, away from strong odours

GMO StatusNon-GM

Harvest PeriodSep - Nov

SpecificationFull spec sheet, COA and samples on request

Container

Quantity:Approx. 9 MT

Quantity:Approx. 18 MT

Uses & Benefits

Essential ingredient in garam masala, biryani masala, and traditional Indian spice blends.
Adds bold smoky depth to slow-cooked biryanis, meat curries, and rich gravies.
Used in Chinese five-spice blends and Vietnamese pho for its warm, camphor-like aroma.
Applied in medicinal preparations for digestive and respiratory support in traditional medicine.
Used as a natural flavouring agent in beverages, confectionery, and food processing.

Known As

EnglishBlack Cardamom

Hindiबड़ी इलायची (Badi Elaichi)

Arabicهيل أسود (Hayl Aswad)

Persianهل سیاه (Hel-e Siah)

TurkishSiyah Kakule

Japaneseブラックカルダモン (Burakku Karudamon)

GermanSchwarzer Kardamom

RussianЧёрный кардамон (Chyorny kardamon)

Chinese黑豆蔻 (Hei Doukou)

FrenchCardamome Noire

SpanishCardamomo Negro

FAQs

What forms of black cardamom do you export?

We export whole black cardamom pods and seeds. All pods are hand-sorted for uniform size and free from broken or immature pods.

What is the cineole content of your black cardamom?

Our black cardamom carries a minimum 2% volatile oil, of which cineole is the main aromatic component at roughly 60% to 70% of the oil. Detailed test certificates are provided with every shipment.

Where is your black cardamom sourced from?

We source our black cardamom through our trusted supplier network across Karnataka, Tamil Nadu, and the southern spice-producing states of India.

What packaging options are available?

We offer 25 kg and 50 kg PP bags, jute bags, cartons, and custom private-label packaging to suit your market requirements.

What export documentation do you provide?

We provide complete export documentation including phytosanitary certificate, certificate of origin, fumigation certificate, NABL lab test reports, and shipping documents.