Cardamom is an expensive spice, second only to saffron. Bouquet: Pungent, warm and aromatic. Flavour: Warm and eucalyptine with camphorous and lemony undertones. Black cardamom is blunter, the eucalyptus and camphor suggestions very pronounced. Cardamom is often included in Indian sweet dishes and drinks. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish.