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English Name:
Black
Cardamom
Botanical name:
Amomum sabulatum roxb.
Urdu Name:
بڑی الائچی
Uses:
Culinary uses
Black cardamom seeds are often an important component of
the Indian spice mixture garam masala. Black cardamom is also commonly used in
savory dal and rice dishes. In China, the pods are used for long-braised meat
dishes, particularly in the cuisine of the central-western province of Sichuan.
The pods are also often used in Vietnam, where they are called thảo quả and used
as an ingredient in the broth for the noodle soup called phở. Black
cardamom pods can be used in soups, chowders, casseroles, and marinades for
smoky flavor, much in the way bacon is used. Black cardamom is often erroneously
described as an inferior substitute for green cardamom by those who are
unfamiliar with the spice. 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.
Medicinal uses
Black cardamom used to treat stomach disorders and
malaria.
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