Cardamom facts and health benefits
Cardamom pods come in three colors: black, green and white. It turns out that each color has a distinct personality, flavor-wise. Green cardamom is the one you'll generally see in grocery stores and many spice shops and it turns out that white cardamom is simply a bleached version of that.
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Directions. Heat a large pot on medium-high, then add the oil. When it starts to shimmer, add the chiles and black cardamom pods and stir constantly till fragrant, about 1 minute. Add the rice and onions and stir so the oil coats each grain. Scrape the bottom of the pan frequently to prevent sticking, as the rice will give off plenty of starch.
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Black cardamom grows wild in the Eastern Himalayan region. They cultivate it in Nepal, India, and certain areas in China. The spice comes from the dried fruit pods of the black cardamom plant. The pods are large, coarse, and brown or black. People use the spice in whole and ground forms, most often in savory dishes.
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Cardamom Seeds vs Pods. A cardamom pod pertains to the whole unit of the spindle-shaped shell and the seeds contained inside. Whereas cardamom seeds are the small, black spices found inside. They can be used either as whole or ground for a myriad of dishes. For the most part though, whole cardamom pods and its seeds have a similar flavor profile.
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Rhizomatous, black cardamom is a clustering plant that has red stems reaching upwards of 5 feet when mature. The plant has thin, sword-shaped, evergreen, glossy leaves with prominent mid ribs. Its yellow to white flowers bloom close to the ground and ripen into a thick, large, rough fruit pod known as the black cardamom pod.
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Use it in savory dishes: Black cardamom is commonly used in dishes like stews, curries, and rice. Its smoky flavor pairs well with meat, vegetables, and rice. Pair it with other spices: Black cardamom works well with cumin, coriander, cinnamon, and cloves. Try combining it with these spices to create a complex and flavorful seasoning blend.
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Kuntze. Amomum subulatum, also known as black cardamom, hill cardamom, [1] Bengal cardamom, [1] greater cardamom, [1] Indian cardamom, [1] Nepal cardamom, [1] winged cardamom, [1] big cardamon, [2] [3] or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae. Its seed pods have a strong, camphor -like flavour, with a smoky.
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Chewing of black cardamom kills bacteria present in the mouth, which is the main cause of bad breath and keep our tongue and gums clean. Stress reliever -Cardamom pods have powerful oils which have a calming effect on our body. The oil is highly anaesthetic and sedative and improves blood circulation.
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Whole Pods: Use whole black cardamom pods while slow-cooking or simmering dishes to allow the smoky flavor to infuse the food. Remember to remove the pods before serving. Experiment and Innovate: Don't be afraid to experiment with black cardamom in different dishes. Its smoky flavor pairs well with meats, legumes, rice, and other aromatic.
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Black cardamom is grown in the north-eastern Indian state of Sikkim as well as in neighbouring Nepal and Bhutan while green cardamom is grown in the southern Indian states of Tamil Nadu, Kerala and Karnataka with Guatemala as the other major source. Dry pods of cardamom contain volatile oils, phenolic acids, lipids and sterols [10,11].
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Oral Health. Some people chew on cardamom seeds in order to benefit from the antibacterial and anti-fungal effects, including its impact on bad breath and potential cavities. [5] Respiration. Not only does black cardamom help to relieve inflammation in the respiratory tracts, but also attacks the underlying infections that were causing blockage and congestion in the first place.
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Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine's signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried. Cardamom is used for its bold and assertive taste and is the world's third-most.
Black Cardamom Pods Royalty Free Stock Images Image 6844879
Of all the world's spices, black cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, this podded seed is truly unique. Pungent black cardamom has been smoke-dried, making it better suited to braised meats and savory recipes than green cardamom pods. Flatpack, 1/2 Cup $11.79.