Cardamom comes in two main varieties – black cardamom and green cardamom. These two varieties are very different and should not be confused.
Green cardamom pods are harvested from the Elettaria cardamomum plant at an early stage, before it has matured. The black cardamom pods are harvested later from another plant, Amomum subulatum, and dried over a fire, which gives them their characteristic camphor and delicate 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 also differs. Black cardamom is best added whole to dishes, while green cardamom seeds are separated from the pods and often ground before adding to dishes.
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 household and plays a very important role in the preparation of Garam Masala powder. Its colour can range from dark brown to black. Black cardamom is mainly 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 early as the 6th century. century BC. In Ayurvedic medicine, it is still used as a plant with excellent health benefits.
Black cardamom is used to increase gastric juices to help digest food properly, improve appetite and relieve chronic constipation and bloating.
It is used in liver-related disorders and for reduced urine output.
Cardamom has a diuretic effect and helps maintain good kidney function, keeping the kidneys healthy and preventing the formation of stones.
Black cardamom is rich in antioxidants, vitamins and minerals that help flush toxins from the body, improving the health of skin and hair.
Studies show that black cardamom reduces the risk of heart disease and helps with heart disease. It is used as an expectorant, cleanses the airways and helps relieve coughs.
Black cardamom has anti-inflammatory properties and is an analgesic. It protects dental health and prevents infections or tooth decay in the oral cavity. Due to its strong aroma, black cardamom is used to prevent bad breath.
Use
Spices that go well with black cardamom are cumin, star anise, cinnamon, mustard seeds, coriander seeds, chilli pepper, turmeric, allspice and black pepper – find the combination that suits you. Can be used whole, with the dark shell slightly crushed. Black cardamom can be used in stews, lentils, rice, soups and tea.
Sources:
https://academicjournals.org
https://www.nepjol.info
https://pharmeasy.in
NOTES. The information provided here should not be interpreted as advice on treatment or other health issues. We encourage you to make personal health decisions based on your personal knowledge and taking into account different sources of information.
