Black cardamom

'Black Cardamom (Amomum subulatum), also known as hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom, is a spice native to the Himalayas and commonly used in Indian cuisine, Nepalese cuisine, and Middle Eastern cuisine.

Description

Black cardamom has a strong, unique taste, with a slightly sweet, resinous aroma. It is larger in size than green cardamom, and has a dark brown, rough outer shell. The seeds inside are sticky and have a strong, camphor-like flavor.

Cultivation

Black cardamom is cultivated in the Eastern Himalayas, covering Sikkim, parts of West Bengal, southern Bhutan, and Nepal. It grows in the wild and is also cultivated on plantations. The plant prefers shade and grows best in forested areas with good rainfall.

Uses

Black cardamom is used as a spice and an ingredient in various food items. It is often used in rice dishes, meat dishes, and in preparations of dal and curries. It is also used in traditional medicine due to its various health benefits.

Health Benefits

Black cardamom is known to have several health benefits. It is used in traditional medicine for treating digestive problems, heartburn, bloating, and intestinal spasms. It is also believed to have antioxidant and anti-inflammatory properties.

See Also

• Spices
• Indian cuisine
• Nepalese cuisine
• Middle Eastern cuisine

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