Illaichi Mooti is considered the best for spicy and rustic dishes. They are brown, and their seeds are triangular and have brownish-yellow hairs. It is not a substitute for sabz illaichi. Although often no distinction is made, it should not be confused with sabz illaichi as it is larger, black, hairy, and has a strong, smoky flavor. Illaichi Mooti, like other spices are used to develop aroma in the dishes.

Illaichi mooti has shades of intense camphor and a slightly bitter taste. In traditional Chinese medicine, illaichi mooti is used to treat common digestive disorders, ranging from stomach pain or flatulence, as well as indigestion and nausea. Its uses are particular in long-cooking dishes, especially in stewed meat dishes.

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