Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint.
Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour.
Nutmace is a spice. They have nutty, warm and slightly sweet flavour in its natural states. They are part of indian garam masala. Mace is a lighter colour and can be used in light coloured dishes
