For use in your daily dish: Crush a few Pods of black cardamom and put them into your dish during cooking to enhance and intensify the taste of other ingredients. It has a nice flavour and aroma that stimulates the taste buds when used in your daily food like dal and rice.

As a mouth freshener: Take a few ground pieces of black cardamom and chew them after taking your daily meals to get rid of the bad breath.

Garam Masala Recipe


  • Black cardamom- 20gm
  • Cinnamon sticks- 20gm
  • Cloves- 10gm
  • Cumin seeds- 20gm
  • Black pepper seeds- 20 gm


  1. Take a pan and heat it on medium flame. It would take about 2 minutes to heat up.
  2. Add all the raw spices to a pan and roast them for about 5 minutes on medium flame.
  3. After 5 minutes, switch off the stove. Mix well.
  4. Keep aside the roasted spices for 10 minutes to cool down to room temperature.
  5. Once they cool down, Grind the whole/raw spices together in a grinder to a smooth powder.
  6. After grinding, sieve the Masala powder to remove the leftover threads of Cardamom as they will not taste good in the mouth when eating the dish.
  7. The Garam masala is ready to use and can be preserved for about 6 months in an airtight container.