Black cardamom (Badi Elaichi) is a large, smoky, pungent spice from the ginger family, distinct from green cardamom, used to add depth to savory Indian curries, stews, and rice dishes like biryani and pulao, offering earthy, camphor-like notes, antioxidants, and digestive/respiratory benefits. Its tough, dark pods are dried over fire, imparting a unique smoky flavor, and are typically used whole to infuse dishes, not eaten directly, providing warmth, antibacterial properties, and nutrients like iron, copper, and vitamin C.