Black cardamom
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| Black cardamom | ||||||||||||||
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| Image:BlackCardamom.jpg Black cardamom fruit as used as spice
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| Amomum subulatum, Amomum costatum Roxb. |
Black cardamom (Urdu: بڑی الائچی ) (also known as brown cardamom, thảo quả and tsao-ko) is a plant in the family Zingiberaceae. Its seed pods have a strong, smoky, anise-like flavor.
The pods are used as a spice, in a manner similar to the green Indian cardamom pods, but those have a drastically different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames.[1]
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Species
There are at least two distinct species of black cardamom: Amomum subulatum (also known as Nepal cardamom) and Amomum costatum or A. tsao-ko. The pods of A. subulatum, used primarily in the cuisines of India, are the smaller of the two, while the larger pods of A. costatum (Chinese: 草果; pinyin: cǎoguǒ; Vietnamese: thảo quả) are used in Chinese cuisine, particularly that of Sichuan; and Vietnamese cuisine.
Culinary uses
In India, 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.[citation needed]
Medicinal uses
In Chinese medicine, tsao-ko is used to treat stomach disorders and malaria.[2]
Packages warn not to eat the product uncooked or as a snack food. [1]
References
- ↑ From Golden Flower brand, December 2007: "User warnings: Do not eat as a snack. Raw food. Please wash under tap water at least 5 minutes before cooking. Please cook in hot boiling water at least 30 minutes before consuming."
External links
- Black cardamom page from Gernot Katzer's Spice Pages
- Cardamom page from The Spice House website
See also
| This article needs additional references or sources for verification. Please help improve this article by adding reliable references. Unverifiable material may be challenged and removed. |
Acknowledgement and Attribution Regarding Sources of Content
Some of the initial content on this page may be incorporated in part from copyleft sources in the public domain including wikis such as Wikipedia and AskDrWiki. Drug information for patients came from the The National Library of Medicine. Infectious disease information may have come from the Centers for Disease Control (CDC). Differential Diagnoses are drawn from clinicians as well as an amalgamation of 3 sources: 1.The Disease Database; 2. Kahan, Scott, Smith, Ellen G. In A Page: Signs and Symptoms. Malden, Massachusetts: Blackwell Publishing, 2004:3; 3. Sailer, Christian, Wasner, Susanne. Differential Diagnosis Pocket. Hermosa Beach, CA: Borm Bruckmeir Publishing LLC, 2002:7 .
