Just like Green Cardamom, the culinary value is the seeds inside the pod of the plant and the aromatic resinous contents of the pod of this cardamom. Usually Black Cardamom is a large (up to 3 cm) brown pod that is sold whole. Thanks to the easily visible hue of Camphor, Black Cardamom gains a new and unique taste and smell compared to the usual Green Cardamom. Because Black Cardamom seeds are traditionally dried over an open fire, this spice also takes on a strong smoky aroma.

In India, black cardamom has its own special area of ​​application, although both types of cardamom - Black and green cardamom - can be used interchangeably. The black variety of cardamom is more commonly used in spicy, rustic and rustic Indian dishes, while green cardamom is highly preferred in the gourmet Mughal dishes with its subtle blend of sweet aromas.

Black cardamom is ideal in meat sauces and gravies, heavy long-cooked dishes, beef pork, cabbage, other vegetables and bulgur. Black cardamom has a rich taste, incomparably and unobtrusively shading and complementing the aromas and flavors of black pepper, cloves and cinnamon. Enhances and sharpens the taste of black and white cumin. Unlike green cardamom, black cardamom is rarely used in the preparation of sweets, but it is a frequent and popular component of masala tea (it will perfectly complement masala tea made on black pu-erh tea).

Black cardamom can be used in fairly liberal amounts, up to a few pods per person. The smoky aroma of pure spice is not noticeable in the finished dish; black cardamom cannot dominate the dish, but enhances and enhances the flavor of other ingredients. The taste of this spice is sweetish camphor with a chill. Green cardamom is sharper in comparison. The pods should be slightly crushed before use, but not so that the seeds fall out; you can remove them before serving (although this is not required). Black cardamom added to a vegetable dish ground at the end of cooking can give it a slightly sweet, spicy flavor.

Black cardamom, like other spices used in North India, takes some time to fully develop its flavor. This is the case for other major Indian spices such as cinnamon, cloves, and green cardamom, all of which are popular in North India. Thus, Black Cardamom is ideal for preparing North Indian kormas that require several hours of braising or even pre-marinating. Besides its use in Indian Nepalese cuisine, Black Cardamom is also significant in regional cuisine in Central and Southern China. There Black Cardamom Seeds are a complementary ingredient to the Five Spice Powder. In Sichuan Chinese cuisine, black cardamom is commonly used in sauces and gravies - boiled and stewed along with other dried spices. Slow cooked foods, especially beef, are fairly typical of Sichuan cooking and are less commonly found in other Chinese styles of cooking.

Application in and oriental medicine

A. subulatum seeds contain 3% essential oil, which contains 70% 1,8-cineol. The seeds are also reported to contain smaller and fluctuating amounts of limonene, terpinene, terpineol, terpinyl acetate and sabinene (Plant Biochemistry, 9, 665, 1970) Camphor is the main chemical constituent of black cardamom. Close in properties and replacing Black cardamom is Cardamom Medium - Amomum Medium.

It has a complex taste, and depending on the disease, it can warm or cool the body. It has warming properties, is healthy for the stomach and impaired digestion. In Indian medicine, Black Cardamom is considered to be a soothing Vata dosha and a Kapha dosha thinner. According to Tibetan and Chinese medicine, Black Cardamom and its analogue Cardamom Medium treat cold mucus in the stomach, spleen disease. Cardamom Black helps to eliminate the feeling of heaviness in the stomach and soothes hiccups and dry belching. In medicine, it is used as a tonic, warming, anti-inflammatory agent, expels worms. Black cardamom is an antidote, it helps to remove poisons and toxins from the body, both from food and formed in the body during life. It is widely used as a temperature-lowering agent. Use up to 3-4 pods for cooking and medicinal purposes. 1/3 or 1/4 tsp ground seeds.

Storage

It is best to store black cardamom in a very dry place away from sunlight and tightly closed. Easily absorbs moisture and loses essential oils.

in Latin: Amomum subulatum Amomum subulate

in Russian: Cardamom large, black cardamom Amomum Subulate

in Indian languages: Aindri, Sthula ela, Brihatupakunchika

Black cardamom (A. subulatum) (Cardamom) is undeservedly considered a substitute for regular Malabar Green cardamom. Black cardamom is the closest relative of regular Green cardamom and belongs to the same Zingiberaceae (Ginger) family as green cardamom. It is a tall plant with awl-shaped stems covered ... The fruit is a 2-3 cm brown pod with black seeds and resinous contents inside. Several varieties of cardamom of the genus Amomum Cardamomum are distributed throughout the mountainous region from the Eastern Himalayas to southern China and Vietnam. Black Cardamom (A. subulatum) comes from the Eastern Himalayas; its main areas of production and use are Nepal and Sikkhim. Besides Nepal, China and Sikkim, Black Cardamom is popular throughout Northern Hindustan - Rajasthan and Pakistan and Kashmir.

The so-called "black cardamom" (English black cardomom, French cardamome noir, German Schwarzer Сardаmom, Italian cardamome nero, Spanish cardamome negro), fruit-boxes of a related cardamom tree of the genus Atotite of the same ginger family, several species of which grow in mountainous areas from the Himalayas to southern China (although often referred to as Nepalese cardamom). Large brown boxes of black cardamom of different types also have different sizes - from 2 cm (A. Subulatum - Nepal and North Vietnam) to more than 5 cm (A. medium - China). Usually they are sold whole - they have a rather pleasant aroma with a slight hint of haze and camphor, but their taste properties are not very different. In addition, some species of African black cardamom, which is very similar in taste and aroma, — a plant of the Afratotite genus that grows in Madagascar, Somalia and Cameroon — sometimes appear on the Western market. Most cookbooks describe black cardamom as a substitute for regular cardamom, but this is hardly true. For example, in India, this spice, called "kali eilachi", "bali eilachi", or "bijilachi", has its own field of application - the Indians prefer to add black cardamom to simple spicy traditional dishes, considering green - the heritage of the haute cuisine of the Great Mughals, with its a gentle blend of sweet aromas.

Application

Cardamom is a part of various spice mixtures: "curry", universal Siamese, Hamburg, etc. It is used to flavor sausages, cheeses, tobacco. Most often, the spice is added to confectionery, with which the smell of cardamom is harmoniously combined - very strong and at the same time spicy, pungent, pungent, slightly camphor with a slight lemon tint. Not the whole fruit is used, but the small seeds inside. The shell itself has no aroma, but protects the seeds from odor leakage.

The use of cardamom in flour products and sweet fillings is traditional for European and Russian cuisines. It is used to flavor dough for pancakes, cookies, gingerbread, gingerbreads, buns with raisins, sweet pies stuffed with poppy seeds, etc. It is impossible to imagine oriental sweets without cardamom. Almond rolls, baklava, sharotz, eggplant jam, green tomatoes, walnuts are prepared with it. In India, spice is necessarily flavored with carrot and beet halva, sweet vermicelli paizam.

Quite often, cardamom is used in Dutch biscuits, Scandinavian cakes and biscuits. Cardamom is often found in Indian sweets and drinks. Often, due to the high price, cardamom is only added to holiday dishes. Also, cardamom is used for pickles, in punch, mulled wine. It can be added to meat dishes, shellfish dishes. Another use is in custards and some Russian liqueurs. To add a special taste, cardamom is used in the preparation of Turkish and Arabic coffee.

Cardamom is also used to improve the taste and aroma of gravies and sauces. In combination with other spices, such as saffron, caraway seeds, add to boiled fish; with red pepper - into fried fish; with cayenne pepper - in baked fish and other seafood; with marjoram - in aspic from fish, etc.

In the food industry, cardamom is added to mustard, sauces, and nut jam. It is included in spicy mixtures for pickling herring, sprat, herring. In small quantities, it straightens the taste of sausages, especially liverwort.

Spice requires careful handling due to its pungent properties.

The French add cardamom to liqueurs such as Curacao and Chartreuse, and the Germans put it in a spice mix to flavor the famous Nuremberg gingerbread Lebküchen with candied fruit, almonds and honey - an indispensable treat on the festive Christmas table. Published in 1704, the first officially published German cookbook by Maria Sophia Shelhammer already lists recipes for baked goods, jams and spirits with anise, cinnamon, lemon zest, cumin and cardamom. By the way, the Germans taught us how to add cardamom to Easter cake.

But in the East, cardamom is one of the most beloved spices. It is especially popular in the cuisine of North India (in Kashmir), where it is called "eliichi" and is included in almost all traditional spicy mixtures (masala), and in combination with almonds and saffron, it is necessarily added to festive rice dishes. Indians also love drinks flavored with cardamom, for example, lassi - a frothy soft sour milk drink made from yogurt. Whisk all the ingredients with a whisk until the lassi is well frothy. In the states of Punjab and Gujarat, they make namkin lassi with salt, cumin, chili powder and fresh ginger. However, sweet versions of mithi lassi are more common, more often with mint, cardamom, sugar, honey and fruits such as bananas or mangoes.

In the Middle East, cardamom is commonly combined with fruits and nuts, and is also added to meat and rice dishes. Cardamom is found in the North African spice blend Ras El Hanut and Ethiopian Berbera. In addition, this spice is an indispensable component of Arabic coffee: freshly ground cardamom seeds are added to coffee before brewing, or several capsules are placed in a cezve. The Bedouins even have special coffee pots, several seeds are placed in their spouts - and when hot coffee is poured into a cup, it washes the fragrant seeds, and they give it a piece of their fragrance. Cardamom adds a spicy flavor, emphasizes the aroma of coffee and at the same time smooths the effect of caffeine, reducing the risk of tachycardia and high blood pressure. By the way, a similar tradition exists in Asia. The Chinese often add wisdom-enhancing cardamom seeds to tea. Indian spiced masala tea also usually contains a lot of cardamom and cinnamon, and the rather specific sweet green tea with cardamom boxes is very popular among Kashmiris. A pinch of ground cardamom brewed with tea (especially herbal tea) gives it an exceptionally pleasant fresh scent. This aromatic tea is also used as a remedy for dysentery, indigestion, palpitations, and also as a good tonic that relieves depression and fatigue after a busy day.

Black cardamom, like many other spices in North India, takes time to fully develop its aroma, therefore, as a rule, it is used in dishes with prolonged heat treatment, and boxes from ready-made food are not always removed - it all depends on the chef's preferences. It should be noted that black cardamom, popular in Indian and Nepalese cuisine, is not a very common spice in other Asian countries, although, for example, in southern China, its ground seeds can be included in wuxiangmian - "five spice powder".

Cardamom also enhances the taste and flavor of all light vegetarian soups, especially pea soups, as well as sauces, potato salads, rice dishes, gravies, stews, and vinaigrette.

Cardamom boxes are best bought as a whole, as in any other they quickly lose their wonderful aroma.

The aroma of cardamom is highly dependent on its seeds, so when buying it, you need to make sure that the cardamom is of good quality. The boxes should not be cracked, empty, wrinkled or too small (unripe).

The combination of cardamom with nutmeg goes well with boiled fish of valuable breeds.

Interestingly, a pinch of cardamom in boiled milk makes it delicious and easy to digest.

View

Cardamom is a herb of the Eltaria cardamomum species of the ginger family; it grows wild in the humid forests of South India. In the world market, Indian (Malabar) cardamom with small fruits and Mysore cardamom with larger ones are especially appreciated; cardamom from the island of Sri Lanka is somewhat inferior to them.

The fruits of cardamom are three-chambered boxes, they are harvested slightly unripe, dried in the sun, sometimes grinded and used to flavor flour and confectionery products. Green boxes of cardamom are more fragrant than white ones (they are specially bleached with sulfurous anhydride), while the former are preferred in India, and the latter in Northern Europe, where there is no tradition of using too bright spices. Bleaching gives cardamom a sweet flavor and softens the pungency, which is especially popular with cold Scandinavians (they all burn).

Characteristics and origins

Cardamom is a seasoning known since ancient times. Some researchers even believe that he grew up in the legendary Hanging Gardens of the Babylonian Queen Semiramis. Arab merchants introduced him to the ancient Greeks and Romans - memories of cardamom were preserved in the writings of Dioscorides and Pliny, who argued that this most delicate and very expensive spice is endowed with extraordinary healing power. However, despite such fame, today cardamom is not a very welcome guest in European cuisine. Perhaps only the Scandinavians pay tribute to it - they add in small quantities to meat and fish dishes, sausages (especially in liverwurst), pates and marinades for herring, sprat and herring, flavoring liqueurs, hot punches and mulled wine (glögg).

Syn .: Indian Cardamom, Bengali Cardamom, Nepalese Cardamom, Brown Cardamom, Winged Cardamom, Paradise Berry, Royal Spice, Kali Eilachi, Bijilachi.

Black cardamom is a seed pod of several different plants of the Amomum and Aframomum species, resembling green cardamom in appearance, but with a very different aroma, fresher, with a distinct camphor note and sometimes with a hint of smoke that comes from traditional Nepalese fire drying, and a different taste, more pungent and a bit like black pepper. Black cardamom is considered a traditional spice of the Indian national culinary tradition. It is also widely used in oriental medicine.

Ask the experts

In medicine

In Russia, black cardamom is not a pharmacopoeial plant, it is not listed in the Register of Medicines. However, in folk medicine in some Asian countries, black cardamom seeds are used to normalize the digestive tract. It eliminates bad breath, increases appetite, and is a powerful carminative. Also, for medicinal purposes, traditional healers use black cardamom oil: it soothes the nervous system, can relieve headaches, muscle spasms and improve sleep.

Contraindications and side effects

The seeds and oil of black cardamom are contraindicated for use in diseases of the gastrointestinal tract, with stomach and duodenal ulcers, and gastritis with high acidity. Also, a contraindication to the use of black cardamom is individual intolerance, the period of breastfeeding, pregnancy and childhood.

In cooking

Black cardamom is remembered for its unusual aroma, which is similar to the smell of camphor and smoke. It takes a long time for the spice to "open", so it is best to use cardamom in dishes that are cooked for a long time. Or you can fry it a little, and it will "open up". However, to an inexperienced European nose, the aroma of black and green cardamom may seem almost identical, and Indians will be very surprised if someone confuses these types of spices. The delicate sweetish aroma of green cardamom is suitable for festive dishes, and the harsher black is used in everyday spicy dishes of the national Indian cuisine.

You can use black cardamom and fresh, for example, in Indian restaurants, raw cardamom seeds are used in the afternoon instead of chewing gum - to freshen the breath and stimulate digestion.

Black cardamom is found in spice blends and is one of the ingredients in the Indian garam masala blend. It is best used for cooking rice dishes and also as a spice for sausages. Cardamom significantly improves the taste and aroma characteristics of meat and fish dishes. For example, chefs recommend combining cardamom with nutmeg for boiled fish of valuable breeds.

The aromatic spice is often used in soups - especially with legumes. Also, cardamom is used in cooking dishes with potatoes and rice, it is added to vegetables, fruits and nuts.

Black cardamom is also added to various drinks, even to alcoholic ones, for example, liqueurs. Indian cuisine has a recipe for a soft sour milk drink with cardamom, and in China, black cardamom is added to tea and coffee.

Also, cardamom is put in desserts: sweet milk porridge, pilaf, and pastries, as it emphasizes the taste of culinary products. In Germany, cardamom is necessarily added to the classic German Easter pastries - cakes and gingerbread "lebküchen" with candied fruits, almonds and honey. In the east, cardamom is an indispensable ingredient in sweets, especially in an ensemble with a nut filling.

In aromatherapy

Black cardamom essential oil is used in aromatherapy to relieve fatigue, depression, apathy, to lift the mood, to restore strength.

Also, inhaling the aroma of black cardamom oil, you can get rid of headaches, cure diseases of the upper respiratory tract. Oil is an aphrodisiac, increases potency, has a general tonic effect on the entire body

Combines with essential oils of coriander, frankincense, lemon, juniper, pine.

In other areas

In cosmetology

Black cardamom is used in cosmetology due to its whitening, toning and anti-aging properties. It improves the condition of the skin, evens out the complexion, lightening age spots and freckles, makes the skin smooth and radiant.

Cardamom is widely used in toothpastes and tooth powders.

In gardening

Cardamom grows in humid mountain forests and prefers a subtropical climate. The plant is quite whimsical, at the slightest deviation from the norm of moisture or soil composition, it gets sick. Cardamom does not tolerate direct sunlight, so it is grown among forest evergreen thickets.

Cardamom can be grown from mature seeds, but most often it is propagated by chunks of rhizomes. The plant is thermophilic, it cannot tolerate winter cold, therefore, in areas with cold winters, cardamom is grown in greenhouses or a winter garden.

In other areas

Black cardamom is used as a natural flavoring agent in the culinary and perfumery industries.

Classification

Black cardamom (lat.Amomum subulatum) belongs to the genus Amomum (lat.Amomum) of the Ginger family (lat.Zingiberaceae), the order of Gingerbreads (lat.Zingiberales), class Monocotyledons (lat.Monocotyledones), department Angiosperms or Flowering (lat.Magnoliophyta) , the kingdom of the Plants (lat.Plantae).

Botanical description

Black cardamom is a perennial herb, reaching 3-4 meters in height.

Cardamom has a powerful creeping rhizome, which consists of individual irregularly shaped nodules. The plant has two ground stems - leaf and flower. The leaves of the first are oblong, pale green, reminiscent of sedge leaves. The second stem blooms with greenish-white flowers, collected in small clusters. Flowers appear in the third year.

Fruits are three-chambered pod capsules with brownish or black seeds. The plant bears fruit for 15 years.

Spreading

The home of black cardamom is the Himalayas, Western Ghatta and the Malabar Coast. In nature, black cardamom can be found in the Middle East, India, Sri Lanka, tropical regions of Asia, and southern China.

Since the 19th century, it began to be cultivated in Cambodia, Laos and the countries of Central America - Guatemala, Chile and El Salvador. Also, the plant is widely cultivated throughout Australia.

Procurement of raw materials

Cardamom fruits ripen in the third year after planting. Up to 100 kg of cardamom can be harvested from one hectare. Fruits are harvested selectively, slightly unripe, since seeds spill out of ripe bolls. The harvested fruits are dried in the sun or in dryers. After drying, small capsules are obtained, with 3-4 seeds inside, a very pungent, spicy-burning taste and a sweetish aroma reminiscent of camphor.

Whole grains stay healthy and nutritious longer than ground spice, so if possible, grind cardamom grains just before cooking.

In an airtight container, ground spice retains its properties and aroma for up to 3-5 weeks.

It is best to store black cardamom in a very dry place away from sunlight in an airtight container, as it is very hygroscopic and loses essential oils.

Cardamom essential oil is obtained by steam distillation of its seeds. Black cardamom oil is a pale yellow liquid with a sweet, spicy aroma and lemon flavor.

Chemical composition

The main chemical constituent of black cardamom is camphor. Black cardamom seeds are rich in essential oils. The seeds also contain fatty oil, terpenyl acetate, cineole, limonene, linalol, linalyl acetate, sabinene, pinene, zingiberin, eucalyptol, zingeberen, borneol and protein.

Cardamom also contains starch, fats, fiber, protein, phosphorus, potassium, iron, calcium, thiamine. Cardamom is the leader in zinc content among spices; the plant is also rich in magnesium, sodium, vitamins B 1, B 2, B 3, C and A.

Pharmacological properties

Black cardamom normalizes the digestive system as a whole. The substances contained in cardamom relieve the feeling of heaviness after eating, improve metabolism. Unlike other stimulants of digestion (pepper, garlic, onion, mustard, horseradish), cardamom does not irritate the mucous membrane of the mouth and stomach. Cardamom seeds are anthelmintic. Possessing warming, anti-inflammatory, anti-cold, antipyretic properties, it facilitates the course of respiratory diseases.

Application in traditional medicine

In folk medicine, black cardamom is used to detoxify poisons and relieve inflammation.

In Indian medicine, black cardamom is considered to be a calming agent for Vata dosha and for liquefying Kapha dosha. According to Tibetan and Chinese medicine, black cardamom treats cold mucus in the stomach, spleen ailments, relieves the feeling of heaviness in the stomach, and soothes hiccups and dry belching.

In oriental medicine, it is used as a tonic, warming, anti-inflammatory and anthelmintic agent, and is widely used as an antipyretic agent.

Cardamom is useful to take with warmed milk, this neutralizes the increased secretion of mucus. Also, milk with black cardamom is a traditional folk remedy for calming the nervous system before bedtime, relaxing, relieving fatigue, and when consumed daily, it is also considered highly effective for the treatment of impotence.

Spice is an excellent natural antiseptic used in folk medicine externally for skin regeneration, getting rid of fungal diseases, in the treatment of lichen, scabies, candidiasis.

Historical reference

Cardamom has been known for a long time. It is believed that this spice was grown in the famous Hanging Gardens of Babylon, and was praised by Greek and Roman authors.

In Sanskrit, this spice was called "ela" and was used as an offering in ritual ceremonies. This is mentioned in a political treatise called Arthashastra (IV century BC), authored by Kautilya, the chief adviser to Emperor Chandragupta Maurya.

In the ancient Indian book of Suturta (IX century BC) there is an indication that black cardamom is an additive in food that improves its taste, as well as a medicine.

It was in India that a long and rich history of cardamom spice and medicinal use began. In ancient times, cardamom was brought by Arab merchants from India to the ancient Greeks and Romans, and subsequently spread throughout Europe. Taking advantage of the versatility of the aroma of cardamom, in the Middle Ages, pharmacists passed off ground cardamom as a potent medicine made from several expensive ingredients. Considering that such a deception of a European scale lasted for quite a long time, one can draw conclusions about how high the healing power of this luxurious spice is.

Indians still prefer to add black cardamom to simple savory traditional dishes.

Until the 19th century, cardamom grew wild. Then, in an effort to cultivate the plant, they began to transfer it to plantations.

In the East, black cardamom was called the king of spices both for its high price and for its breadth of use. There it is still added to almost all spicy mixtures, from Indian curry to Chinese wuxianmian, tobacco, drinks and various dishes are flavored with cardamom.

On an industrial scale today, the spice is grown mainly in South India, China, and Sri Lanka. The quality of cardamom from India is higher and the pods are larger, the Ceylon variety is more aromatic. India is the leading exporter of cardamom, the country even has a program of government support for spice growers, as well as breeders working to develop better and more productive varieties.

Literature

1. Grishchuk N. The world of spices and spices. Ed. Druckmarket, 2010

2. Kugaevsky V.A. "Cardamom. Cinnamon: Spices in Cooking ", EKSMO, Moscow, 2010

3. Pokhlebkin V. Spices, spices, seasonings. Ed. N. Petukhova. EKSMO, 2011

4. Roshal V.M. Spices and condiments. Very simple! Eksmo, 2004

This is the name of the related cardamom trees that grow in mountainous regions from Central Africa to Vietnam. Large brown boxes of black cardamom of different types also have different sizes - from two to five centimeters. This is one of the oldest spices, however, it is not often found in Russia. Most cookbooks describe black cardamom as a substitute for regular cardamom, but this is hardly true. For example, in India, this spice, called kali eilachi, bali eilachi or bijilachi, has its own application - Indians prefer to add black cardamom to simple spicy traditional dishes, considering green cardamom as a heritage of Mughal haute cuisine.

Application

Usually the boxes of black cardamom are sold whole. They have a rather pleasant aroma with a slight hint of haze and camphor. The scope of application of black cardamom in cooking is very wide. Spices take time to fully develop their aroma, therefore, as a rule, they are used in dishes with prolonged heat treatment. Cardamom is especially popular in North Indian cuisine. It is included in almost all traditional spicy mixtures, and in combination with almonds and saffron, it is necessarily added to festive rice dishes. It is often used to flavor sausages.

This spice is added to a variety of drinks. For example, in France, cardamom is added to liqueurs; in India, a soft fermented milk drink is prepared with it. The Chinese often add cardamom seeds to tea. Cardamom is often added to desserts and baked goods. The Germans also prepare gingerbread “lebküchen” with candied fruits, almonds and honey with it. Not a single oriental sweetness is complete without this spice - baklava and other pastries, especially with nut filling.

Together with cinnamon and star anise, cardamom goes well with jams made from walnuts, pears, quince and plums. Cardamom works well for meat dishes. The warm, smoky aroma of black cardamom does not dominate the meal, but rather reveals and enhances the flavor of other foods, so it can be put on without stint. The combination of cardamom with nutmeg goes well with boiled fish of valuable breeds. Cardamom can be added in whole capsules, or you can take out the black seeds and crush them or grind them finely.

Beneficial features

Cardamom is recommended for asthma and migraines and as an appetite-enhancing agent. Black cardamom has the ability to neutralize poisons and toxins, both from food and from the body. In addition, it has antipyretic, anti-inflammatory and anthelmintic properties.

Attention!

Black cardamom is contraindicated for ulcers. In large quantities, it is not recommended for pregnant women. Should not be used in case of individual intolerance.

Interesting Facts

The "most delicate" spice, according to ancient chronicles, was the favorite of the Babylonian queen Semiramis and grew in her famous hanging gardens.

Medieval European pharmacists assured buyers that there were no diseases from which cardamom would not cure, and kept secret the recipes for medicines based on it, and the Chinese still call cardamom a spice that bestows wisdom.

Black cardamom has a pleasant camphor smoke aroma. This rare spice is used in Indian, Tibetan and Asian dishes, masala ti spice mix, good for stewing meat and making coffee.

Black cardamom is known by various names: Bengali cardamom, Indian cardamom, Nepalese cardamom, brown cardamom, or winged cardamom. Black cardamom gets its smoky character as a result of specific processing, including drying over smoke.

On a trip to Nepal, we came across cardamom drying right on the ground several times. To do this, spread the cardamom seeds on a mat, under which some grass or wood chips smolder. The smoke passes through the mats and dries the seeds.

In China and Vietnam, stews and soups with black cardamom are made. In India and Nepal, black cardamom is added to the masala ti spice mixture to make aromatic milk tea. Experienced baristas prepare signature coffee with black cardamom. In Chinese medicine, black cardamom is used to treat malaria and indigestion.