What are Black Cardamom Pods? Green cardamom pods are tougher than their black counterparts. In fact, the taste may often be downright harsh. This rough nature is what makes it so delicious in rubs and spice mixtures like garam masala or when added to traditional Indian goat stews with ginger, black pepper, and chilies. In addition to being used in pickling and charcuterie, the whole cardamom enjoys buttery pound cakes and chocolate sweets. In Guatemala, Vietnam, and India, black cardamom is cultivated. Initially, it was considered a poor alternative for green cardamom, but in the past two to three thousand years, which is recent for spices, it has grown to be respected for its unique taste.