Black Cardamom

Black Cardamom 4 the soul has a fresh and aromatic aroma. It has strong smoky flavour, pungent aroma with a citrus and eucalyptus flavor. It grows in pods on a herbaceous plant belonging to the Zingiberaceae (ginger) family.

Black Cardamom

Black Cardamom 4 the soul has a fresh and aromatic aroma. It has strong smoky flavour, pungent aroma with a citrus and eucalyptus flavor. It grows in pods on a herbaceous plant belonging to the Zingiberaceae (ginger) family.

Benefits

Why use Black Cardamom?​

Black Cardamom is used for stomach disorders and malaria. In the traditional medicine of India, decoction of Amomum subulatum rhizomes is used in the therapy of jaundice.

Recipe

How to use Black Cardamom?

Black Cardamom is dried over an open fire, which gives it such a powerful smoky aroma. This can be used in any dish to give strong cardamom smoky taste.

Hereby a sample healthy recipe:

  • 1 cup of water
  • 2 green cardamom
  • 2 garlic cloves
  • 1 black cardamom
  • 1 inch cinnamon
  • 1 inch ginger

Boil all the ingredients for 10 minutes so that water becomes half a cup. Now serve it as hot. This will provide warmness from inside and its continuous use will help to immune your body.

Origins

Where does Black Cardamon come from?

India and Nepal are the largest production country in the world. Cultivation of cardamom is mostly concentrated in the evergreen forests of Western Ghats in South India. Black Cardamom is one of the main cash crops cultivated in Sikkim and the Darjeeling district of West Bengal.
Harvest

When is Black Cardamom grown?

Black Cardamom is a seophyte, i.e a shade-loving plant. It is a crop of humid subtropics and a semi-evergreen plant.

It is naturally found in the steep hills of eastern sub-Himalayan region which receives a well-distributed rainfall spread around 200 days with a total of about 3,000–3,500mm/year.

Black Cardamom is commercially cultivated in lower altitudes of cooler areas and higher altitudes of warmer areas.

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