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Cardamom (large) belongs to the Zingiberaceae family. Though its biological name is Amomum subulatum Roxb but it is commonly known as Badi Elaichi in Hindi. This popular spice is extensively used in the Indian, Chinese and Vietnamese culinary. Its flavour increases the aroma of savouring rice and meat preparations. When crushed and added the black cardamom increases the taste of other ingredients of a dish. This spice is also an important ingredient of the Indian pan masala. This herbaceous dried fruit is 4 to 6 times the size of small cardamom and has a smoky flavour due to its traditional method of drying.