Its seed pods have a strong, camphor-like flavour, with a smoky character derived from the method of drying.

Its smoky flavour and aroma derive from traditional methods of drying over open flames.

The largest producer of black cardamom is Nepal, followed by India and Bhutan.

In traditional Chinese medicine, black cardamom is used for stomach disorders and malaria.

[citation needed] In the traditional medicine of Nepal & India, the decoction of Amomum subulatum rhizomes is used in the therapy of jaundice.