Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes. It is often referred to as fat cardamom due its size ('Moti Elaichi'). Individual seeds are sometimes chewed, in much the same way as chewing-gum. It has also been known to be used to make gin. Cardamom was used to make the spiced wine, claret, in the Middle Ages.