Black Cardamom Substitutes: Replacing the Smoke and the Camphor

Out of black cardamom? Green cardamom is your closest swap, with a pinch of something smoked if the dish leans on smoke. Black cardamom is a different plant, not a dark version of green, and its flavor is strong, smoky and slightly camphoraceous. The smoke comes from drying: the pods are traditionally cured over wood fires.¹² So a good substitute has to cover the camphor note, the smoke, or both, and no unsmoked spice can give you the smoke on its own.

Quick answer

How the ratios on this page are labeled

• Computed: based on a measurable physical relationship.
• Attributed: a named source publishes this ratio. We quote it as theirs.
• Disputed: named sources give different answers to the same swap. You get each one, side by side.
• Method: our starting point, based on how the two compare. Taste and adjust.

What you are trying to copy

Black cardamom’s main aroma compound smells like camphor,¹³ and green cardamom can have the same compound, though how much varies a lot from sample to sample. That’s why green cardamom is the closest stand-in.

The smoke is another story. It’s added after harvest, by curing, not grown into the pod, so no unsmoked spice can give it to you.

If black cardamom is smoky depth in braises, biryani and curries

Black cardamom is widely used in rice dishes, curries, meat dishes and spice blends, with whole pods going into biryani and other rice preparations. The Spice House says it’s better suited to braised meats and savory recipes than green cardamom.⁴

1. Green cardamom

Tasting Table says you can swap green for black cardamom, but it’ll change how the dish tastes, and green doesn’t have black cardamom’s smokiness.⁵ The Spice House describes green as fragrant and lemony.⁶

Sources disagree on which pod is stronger:

Neither gives a measurement. Our guess is they’re describing different things: overall punch versus the bright, floral notes green cardamom is known for.

Ratio (Method): Start with 2 green pods for each black pod, cracked, and taste the liquid before you add a third. If the dish relies on smokiness, add a small pinch of a smoked spice you already have, like smoked paprika. Just know smoked paprika brings its own color and sweetness.

2. Galangal, dried

Galangal is in the ginger family, along with ginger itself and both cardamoms, and its oil shares black cardamom’s main camphor-like compound.⁷ It also has a strong, pungent taste like a mix of pepper and ginger, which black cardamom doesn’t have. The rhizomes are sold fresh or dried, and dried galangal is usually ground before use.

Ratio (Method): Start with a small pinch of ground dried galangal per black pod and taste before adding more.

If black cardamom is ground, in garam masala or a spice blend

Ground black cardamom goes into masala blends and garam masala.¹ Recipes and brands differ. Great British Chefs, for example, just lists cardamom among the spices commonly used. Check the label: a garam masala that lists black or large cardamom will get you closest.

Ratio (Method): Start with about 1/2 teaspoon of garam masala per black pod, and cut back on any cloves or cinnamon the recipe also calls for, since garam masala usually includes both.⁸

If black cardamom is background warmth

In a long-cooked stew full of other spices, black cardamom may be one quiet note among many. A warm whole spice can fill that gap, even though it brings none of the smoke or camphor.

Allspice

Allspice got its name because its flavor resembles a mix of cloves, cinnamon and nutmeg. It’s easy to find, and whole berries are easy to fish out.

Ratio (Method): Use 1 or 2 whole allspice berries per black pod and pull them out before serving.

Cinnamon or apple pie spice

A piece of cinnamon stick adds sweetness and warmth. Apple pie spice is mostly cinnamon, with nutmeg and allspice; McCormick lists those three, in that order.⁹ Neither tastes like black cardamom, but both will sit quietly in a braise.

Ratio (Method): Use a 1-inch piece of cinnamon stick, or a small pinch of apple pie spice, per black pod.

What isn’t known

• Sources disagree on whether black or green cardamom is stronger, and we found no measurement of it.
• No source we found settles whether dried galangal is closer to black cardamom than fresh.

Related

• Black cardamom, black cardamom vs. green, cardamom, cardamom substitutes
• Thai cardamom, cardamom pods vs. seeds, too much cardamom
• Garam masala, garam masala substitutes
• Galangal, dried galangal vs. fresh, allspice, cinnamon, apple pie spice