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Big cardamom, also known as black cardamom (Amomum subulatum), is a distinctive spice recognized for its bold, smoky flavor and robust aroma. Unlike green cardamom, which is often used in sweet dishes and desserts, big cardamom is typically used in savory cooking. The spice comes from the dried seed pods of a plant native to the eastern Himalayas, including regions in India, Nepal, and Bhutan.

The large, dark brown pods of big cardamom have a rugged appearance and are often used whole or crushed to release their intense flavor. They are a key ingredient in many Indian and Asian dishes, including biryanis, curries, and stews, where they impart a deep, smoky undertone that complements rich, hearty dishes. Big cardamom is also used in spice blends like garam masala and biryani masala, contributing to the complex flavor profiles of these seasonings.

In addition to its culinary uses, big cardamom offers several health benefits. It is known for its digestive properties, helping to relieve symptoms of indigestion, bloating, and gas. The spice also contains antioxidants and has potential antibacterial and anti-inflammatory effects, which may support overall health. In traditional medicine, big cardamom is used to treat respiratory issues, improve appetite, and support oral health.

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