Whole is better than seed when it comes to Black Cardamom! It's more potent and aromatic with a mild, licorice-like flavour. Whole Black Cardamom is less pungent than green cardamom and has a unique, slightly smoky flavour from drying over an open flame. In India, Whole Black Cardamom is used to flavour hardy meat stews or curries. Whole Black Cardamom is used by large commercial bakeries to impart cardamom flavour because it is less expensive than its green counterpart.