Black cardamom, also known as hill cardamom or brown cardamom, is a spice that belongs to the Zingiberaceae family. It is derived from the dried fruit of the plant species Amomum subulatum, which is native to the eastern Himalayas and some parts of India.

Black cardamom has a distinct smoky flavor with hints of resin and camphor. Its aroma is earthy and intense, making it a popular spice in various cuisines, particularly in Indian, Tibetan, and Chinese cooking.

Unlike green cardamom, which is more commonly used in sweet dishes and desserts, black cardamom is primarily used in savory dishes. It is often added to spice blends, curries, stews, and rice dishes to impart a deep, robust flavor. In Indian cuisine, it is a key ingredient in dishes like biryani, korma, and garam masala.