A different variety from Indian black cardamom, harvested in the Nu Valley, near Tibet and Burma, mainly used in broths, soups and pork dishes. Black Chinese cardamom has notes of eucalyptus and pepper, without the smoky side typical of its Indian cousin. It is used in southwest China to flavor long simmered dishes; in Vietnam, it flavored soups of all kinds. If you grind it before using it, you will first remove the husk to keep only the grains.