Black cardamom
Species of herbaceous plant
From Wikipedia, the free encyclopedia
Amomum subulatum, also known as black cardamom, hill cardamom,[2] Bengal cardamom,[2] greater cardamom,[2] Indian cardamom,[2] Nepal cardamom,[2] winged cardamom,[2] big cardamon,[3][4] or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae. Its seed pods have a strong, camphor-like flavour, with a smoky character derived from the method of drying.
| Black cardamom | |
|---|---|
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| Black cardamom fruit as used as spice | |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Clade: | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Amomum |
| Species: | A. subulatum |
| Binomial name | |
| Amomum subulatum | |
| Synonyms | |
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Cardamomum subulatum (Roxb.) Kuntze | |
Characteristics
The pods are used as a spice, in a similar manner to green cardamom pods but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames.
Species
At least two distinct species are called black cardamom: Amomum subulatum (also known as Nepal cardamom) and Lanxangia tsaoko (formerly Amomum tsao-ko). The pods of A. subulatum, used primarily in the cuisines of India and certain regional cuisines of Pakistan, are the smaller of the two, while the larger pods of L. tsaoko (Chinese: wiktionary:草果; pinyin: cǎoguǒ; Vietnamese: thảo quả) are used in Vietnamese cuisine and Chinese cuisine, particularly that of Sichuan province.