Organic black cardamom

Cardamom has two main varieties, known as black cardamom and green cardamom. The two are very different and should not be confused.
The green cardamom pods are harvested from the Elettaria cardamomum plant at an early stage, before maturity. In contrast, black cardamom pods are harvested later from another plant, Amomum subulatum, and are dried over a fire, giving them a characteristic camphor-like, mild smoky aroma.
Compared to the intense aroma and wonderful flavour of black cardamom, green cardamom is much milder and is more often used in sweet dishes.
The use of the two types of cardamom is also different. Although black cardamom is best added whole to food, green cardamom seeds are separated from the pods and often ground before adding them to food.
Black cardamom , Amomum subulatum, belongs to the Zingiberaceae family and is a very common spice in Asia, especially in India. It is used in every home and plays a very important role in making Garam Masala powder. It can range in colour from dark brown to black. Most black cardamom is grown in Nepal and India. Black cardamom comes in different sizes and flavours.

In India, black cardamom is believed to have been used in Ayurvedic preparations as far back as the 6th century BC. In Ayurvedic medicine, it is still used as a plant with great health benefits.

Consumption
Spices that go well with black cardamom are cumin seeds, star anise, cinnamon, mustard seeds, coriander seeds, chilli pepper, turmeric, allspice and black pepper – find your preferred combination. Can be used in its entirety, with a slight crushing of the dark shell. Black cardamom is suitable for use in stews, lentils, rice, soups and tea.

Sources:
https://academicjournals.org
https://www.nepjol.info
https://pharmeasy.in

NOTE. The information contained herein should not be interpreted as a recommendation for treatment or other health issues.We encourage you to make personal health decisions based on a variety of sources of information.