The black cardamom (Amomum subulatum), also known as Nepal cardamom or brown cardamom, is a plant that stems from the ginger family. Unlike green cardamom, black cardamom is rarely used for desserts. With its bitter flavour that is reminiscent of softwood and camphor, whereas the smoky flavour it owes to the traditional drying done over an open fire. It is often used as a spice in savory meat dishes. In contrast to the green cardamom, considered the "cooling" spice, black cardamom is a "warming" spice. It is therefore main ingredient of garam masala alongside cloves, cinnamon and black pepper .