https://www.gardenology.org/w/index.php?action=history&feed=atom&title=Black_cardamomBlack cardamom - Revision history2026-04-10T02:46:22ZRevision history for this page on the wikiMediaWiki 1.43.0https://www.gardenology.org/w/index.php?title=Black_cardamom&diff=8689&oldid=prevMediaWiki default at 05:02, 26 September 20072007-09-26T05:02:31Z<p></p>
<p><b>New page</b></p><div>{{otheruses|Cardamom (disambiguation)}}<br />
{{Taxobox<br />
| color = lightgreen<br />
| name = Black Cardamom<br />
| image = blackCardamom.jpg<br />
| image_width = 250px<br />
| image_caption = Black Cardamom fruit as used as spice<br />
| regnum = [[Plantae]]<br />
| divisio = [[Flowering plant|Magnoliophyta]]<br />
| classis = [[Liliopsida]]<br />
| ordo = [[Zingiberales]]<br />
| familia = [[Zingiberaceae]]<br />
| genus = ''[[Amomum]]''<br />
| species = '''''A. subulatum'''''<br />
| binomial = ''Amomum subulatum''<br />
| binomial_authority = [[William Roxburgh|Roxb.]]<br />
}}<br />
'''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. Unlike green cardamom, this spice is rarely used in sweet dishes. Its strong smoky flavor and aroma are derived from the traditional drying procedure, which involves drying over open flames.[http://www.uni-graz.at/~katzer/engl/Amom_sub.html] Black Cardamom is often erroneously described as an inferior substitute to green cardamom by those who are unfamiliar with the spice.<br />
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==Species==<br />
There are at least two distinct species of black cardamom: ''Amomum subulatum'' (also known as '''Nepal cardamom''') and ''Amomum 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: [[wiktionary:草|草]][[wiktionary:果|果]]; pinyin: cǎoguǒ) are larger and used in Chinese cuisine, particularly the cuisine of [[Sichuan]].<br />
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==Use==<br />
In India, black cardamom seeds are an important component in some versions of the Indian spice mixture called [[garam masala]]. Black cardamom is also commonly used in savory [[dal]] and [[rice]] dishes.<br />
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In [[China]], the pods are used for long-[[Braising|braised]] meat dishes, particularly in the cuisine of the central-western province of [[Szechuan cuisine|Sichuan]]. The pods are also often used in [[Vietnamese cuisine]], where they are called ''thảo quả'' and are used as an ingredient in the broth for the noodle soup dish called ''[[phở]]''.<br />
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Although the flavor differs from the more common green cardamom, black cardamom is sometimes used by large-scale commercial bakers because of its relative cheapness.<br />
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Because of its smoky flavor, black cardamom pods can be used in soups, chowders, casseroles, and marinades to create a bacon flavor.<br />
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==External links==<br />
*[http://www.uni-graz.at/~katzer/engl/Amom_sub.html Black cardamom page] from Gernot Katzer's Spice Pages<br />
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*[http://www.thespicehouse.com/spices/cardamom-whole-pods-inner-seeds-ground-and-black Cardamom page] from The Spice House website<br />
{{Refimprove|date=August 2007}}<br />
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==See also==<br />
*[[Cardamom]]<br />
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{{Herbs & spices}}<br />
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[[Category:Zingiberaceae]]<br />
[[Category:Spices]]<br />
[[Category:Vietnamese cuisine]]<br />
[[Category:Chinese ingredients]]<br />
[[Category:Indian ingredients]]</div>MediaWiki default