Black cardamom
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| iBlack Cardamom | ||||||||||||||
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 Black Cardamom fruit as used as spice
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| Amomum subulatum Roxb. |
Black cardamom (also known as brown cardamom), like cardamom, is a plant in the family Zingiberaceae. Its pods are used as a spice, in a manner similar to the green Indian cardamom pods, but it has a drastically different flavor so it can not be substituted in the same recipes unless a different flavor is acceptable. Its strong smoky flavor and aroma are derived from the traditional drying procedure, which involves drying over open flames.[1]
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[edit] Species
There are at least two distinct species of black cardamom: A. subulatum (also known as Nepal cardamom) and A. tsao-ko. Of the two, the pods of A. subulatum are smaller and used primarily in the cuisines of India, while the pods of A. tsao-ko (Chinese: 草果; pinyin: cǎoguǒ) are larger and used in Chinese cuisine, particularly the cuisine of Sichuan.
[edit] Use
In India, black cardamom seeds are an important component in some versions of garam masala.
In China, the pods are used for long-braised meat dishes, particularly in the cuisine of the central-western province of Sichuan.
[edit] External links
- Black cardamom page from Gernot Katzer's Spice Pages
