Black cardamom facts for kids
Quick facts for kids Black cardamom |
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| Black cardamom fruit as used as spice | |
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Cardamomum subulatum (Roxb.) Kuntze |
Black cardamom is a popular spice that comes from a plant in the ginger family. Its scientific name is Amomum subulatum. You might also hear it called hill cardamom, Indian cardamom, or Nepal cardamom. The plant's seed pods are used as a spice. They have a very strong, smoky flavor, a bit like camphor. This smoky taste comes from how the pods are traditionally dried over open flames. In India, this spice is known as बड़ी इलाइची (baḍī ilāicī).
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What Makes Black Cardamom Special?
The pods of black cardamom are used as a spice, much like the green cardamom pods you might know. However, black cardamom has a very different flavor. It's known for its smoky taste and aroma. This makes it a favorite in savory dishes, especially in Indian and Pakistani cooking. Unlike green cardamom, black cardamom is rarely used in sweet foods.
Different Kinds of Black Cardamom
There are at least two main types of plants that give us black cardamom:
- Amomum subulatum: This type is also called Nepal cardamom. Its pods are smaller. They are mostly used in the cuisines of India and some parts of Pakistan.
- Amomum tsao-ko: This type has larger pods. It's often called cǎoguǒ in Chinese. You'll find it used a lot in Vietnamese cuisine and Chinese cuisine, especially in the Sichuan province.
Where Does Black Cardamom Come From?
The country that produces the most black cardamom is Nepal. After Nepal, India and Bhutan are also big producers.
In some traditional medicine practices, black cardamom has been used for different purposes. For example, in traditional Chinese medicine, it has been used for stomach problems. In traditional Indian medicine, a special liquid made from the plant's roots (called rhizomes) has been used for conditions like jaundice.
See also
In Spanish: Cardamomo negro para niños
