Black Cardamom also is known as Kali Elaichi or Badi Elaichi. Native to the mountainous area of the Himalayas and Southern China. The largest producer of black cardamom is Nepal, India, and Bhutan. The pod has a rough, dried, and wrinkly skin with black seeds. It has a distinct woody, Smokey and intense aroma. In Indian cuisine, it is usually used to make meat curry, biryani and in masalas.