Green cardamom
About Of Black Cardamom
Black Cardamom is also referred to as Hill Cardamom, Indian Cardamom, Winged Cardamom, etc. It looks similar to the famous Green Cardamom but is not used in many recipes. Black Cardamom is a small bean that is wrinkled, has a dry texture, and is black in color. It smells like camphor and has a woody flavor with a Smokey aftertaste. It is a strong, very aromatic spice that tastes like fennel & mint. It is rarely used in sweet recipes but is mainly used in casseroles. You can break the cardamom bean, remove the seeds, and add it to your dishes, chocolates, and tea drinks.
Processing Of Black Cardamom
The main difference between green and black cardamom is the processing. Green cardamom is harvested before maturity, while black cardamom pods are harvested much later. Both types of cardamom are dried over large fires. Where does green cardamom come from? Green cardamom is a species of the genus Elettaria. Black cardamom, on the other hand, is a subulate of the genus Amomum.
Black Cardamom Health Benefits
This Cardamom is one of the most used home remedies in Indian and Chinese traditional medicine. In the latter, it is used as a treatment for constipation, and dysentery, and it is believed to reduce asthma symptoms. Green Cardamom is very helpful in treating sleep problems. Both types of Cardamom help to improve digestion and fight stomach problems.
Which Recipes Is Black Cardamom Used?
It can be used in soups and white sauces. Pilaf and marinades Legumes and shrimps Meat and poultry Salads with potatoes and green leaf vegetables Legumes Pastries Dip and dressings
Suggested Uses With The Food:
- Incorporate into baked goods for spicy-sweet flavor
- Add to seasonings for chicken, duck, red meats, lentils and curries
- Include in chai tea infusions
Classic Black Cardamom Recipe
Coconut and Tomato-Braised Greens Black cardamom lends a smoky note to this pot of flavorful collard greens. Coconut milk and diced tomatoes infused with several Indian spices make this dish a delicious medley of flavors, best served over basmati rice to soak up the juices.
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