Brown Cardamom

This variety is characterized by pods that are larger in size than the green cardamom and have a hairy texture. They resemble tiny fibrous coconuts. It is used only in savory dishes like biryani and curries. They are also an essential ingredient in garam masala (blend of spices). The dark brown seeds are known for their medicinal value, particularly due to the presence of carbohydrates, protein, moisture, volatile oil, crude fiber, phosphorus, calcium and iron.