Black cardamom is a large smoke-dried pod rich in 1,8-cineole, supporting digestion and offering antioxidant and antimicrobial benefits.
Vitamins & minerals packed in relative to calories — the single biggest driver of the score.
How much protein it delivers, by absolute grams and per calorie.
Dietary fiber for gut health, satiety and steadier blood sugar.
Fat quality — unsaturated vs saturated, and trans-fat free.
Polyphenols, flavonoids and other beneficial plant compounds for this food group.
Low sugar with a high fiber-to-carb ratio scores best — gentler on blood sugar.
Black cardamom (Amomum subulatum), distinct from the smaller green cardamom, is a large pod traditionally dried over open fires that gives it a resinous, smoky, camphor-like aroma. Its volatile oil is dominated by 1,8-cineole (eucalyptol), accompanied by terpinene and limonene—monoterpenes with antioxidant, antimicrobial, and respiratory-soothing properties. Estimated conservatively at about 311 kcal per 100g, the dried pods are mineral-dense, supplying roughly 28 mg manganese, 14 mg iron, 229 mg magnesium, and over 1,100 mg potassium per 100g, plus notable zinc. Mechanistically, cineole acts as a mucolytic and bronchodilator while exerting anti-inflammatory effects on respiratory tissue, and the broader terpene profile contributes free-radical scavenging and digestive stimulation. In Indian cuisine black cardamom anchors savory garam masala and slow-cooked dishes, where its smoky depth differs sharply from green cardamom's sweet floral note. Used whole and removed before serving, it infuses dishes with both flavor and its bioactive volatile oils.
Black cardamom is a culinary spice with no circadian dependency.
Negligible calories per culinary serving; compatible with fasting.
