Origin: India. Black cardamom, how do I know thee? Let me count the ways: brown cardamom, false cardamom, Nepalese cardamom, winged cardamom... these are all aliases by which you travel. Whilst you may try to pass yourself off as cardamom, knowledgeable cooks know to treat you with caution as you pack quite a punch. Your initial flavours of pepper, smoke & caraway soon fade as the traditional flavours of camphor & sweet mint embrace the palate. You are a specialist spice: working well with the desert cuisine of North Africa & the roasted dishes of India & the MIddle East. I have something to tell you black cardamom, I am your father, come to the Dark side?