Black cardamom is mixed with other spices to form a base for curried dishes.
Black cardamom is a spice first found in Asia, in the Himalayan mountains. Cardamom plants grow wild in a region of southern India known as the Cardamom Hills. Cardamom is also grown commercially for both culinary and medicinal purposes. Black cardamom is sometimes known as brown cardamom, but should be distinguished from green cardamom, a smaller and sweeter spice. Black cardamom pods are used to add flavor to Asian dishes. They are also used in traditional, Ayurvedic medicine.
Culinary Uses of Black Cardomom
Black cardamom is used in North Indian savory meat dishes to add depth of flavour. It is also a common ingredient in Vietnamese and Sichuan cuisine. The cardamom pods are first dried and then crushed to release the smoky flavous. Black cardamom is used in "garam masala", a classic spice mixture. It can also be added to Turkish coffee to enhance the flavor.
Medicinal Claims for Black Cardomom
Black cardamom has been traditionally used in Ayurvedic medicine to treat digestive problems. It is also used in treatments to assist with symptoms of bronchitis and heart ailments. Dried cardamom is an ingredient in certain varieties of cough medicine and sweets. Cardamom tea is a soothing drink, recommended for people suffering from stress and stress-related conditions.
Other Uses for Black Cardamom
Ancient Egyptians used to chew cardamom seeds in order to clean their teeth. Even today, in certain regions, cardamom is chewed after meals in order to freshen breath. Cardamom oil is produced by crushing the fruits of the cardamom plant. This oil is used to flavor processed foods but is also added to cosmetic products such as soaps or lotions. Black cardamom oil has antibacterial properties and can be added to food products as a preservative.
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