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Botanical Name: Amomum subulatum (primarily) or A. villosum
Appearance: The cardamom pods are large, wrinkled, and dark brown to black in color, often with a rough, slightly smoky surface. The seeds inside are small and black.
Aroma: Has a strong, smoky, and slightly camphoraceous aroma with earthy and spicy notes. Less sweet than green cardamom.
Flavor: Pungent and smoky with a distinct, somewhat spicy and herbal flavor. It has a robust taste that can be described as a mix of eucalyptus and pepper.
Uses: Commonly used in savory dishes, particularly in Indian, Nepali, and Chinese cuisines. It is often added to spice blends, stews, curries, and rice dishes. It's used to impart a deep, smoky flavor to dishes.
Country Of Origin : India
Amomum subulatum: The primary species of black cardamom.
Pod: The outer casing that contains the seeds; in black cardamom, it’s large and wrinkled.
Seeds: The inner part of the pod, which is used for its flavor.
Smoky: Refers to the distinct smoky aroma and flavor of black cardamom, often attributed to its drying process.
Camphoraceous: A characteristic aroma that resembles camphor, contributing to the spice's unique profile.
Spice Blends: Mixtures of spices used to enhance flavor in cooking; black cardamom is often a component.
Savory Dishes: Recipes that are not sweet, such as curries, stews, and soups, where black cardamom is frequently used.
