• The Fantastic Spices World
  • The Fantastic Spices World
  • The Fantastic Spices World
  • The Fantastic Spices World

BLACK CARDAMOM ( Amomum subulatum Roxb. )
Names in Other Languages:

English Nepal cardamom, Greater Indian cardamom
French Cardamome noir, Cardamome du Népal
German Nepal-Cardamom, Schwarzer Cardamom
Spanish Cardamomo negro
Italian Cardamomo nero
Turkish Siyah Kardomom
Japanese 草果 Sōka, そうか Soka

FAMILY: Zingiberaceae

ORIGIN:   : Southern China, Himalayas, Madagascar, Somalia, Cameroon are the countries which several species of genus Amomum are cultivated.

Black cardamom seeds

GENERAL DESCRIPTION:

Cardamoms are dried capsules of species or plants which contains seeds possessing a pleasant characteristic aroma

USEFUL PARTS:

Seeds and commonly the large seeds are typically about 3 cm, brown pods are sold as a whole.

SENSORY PROPERTIES: Black cardamom has a fresh and aromatic aroma. By virtue of the traditional drying procedure over open flames, the spice also acquires a strong smoky flavour.

MAIN CONSTITUENTS:

The fruit, on an average comprises, 70 % seeds and 30 % skins

The average chemical composition of the dry fruit is given below:

Moisture: 8.49 %
Volatile oil: 2.8 %v/w
Protein: 6.0 %
Total ether extract: 5.31 %
Crude fiber: 22.0 %
Starch: 43.21 %
Alcohol extract: 7.02 %
Total ash: 4.01 %
Water soluble ash: 2.15 %.

Source: http://www.indianetzone.com/1/lesser_cardamom_fruit.htm

The seeds contain 3% of an essential oil, which is dominated by 1,8-cineol (more that 70%). Smaller and variable amounts of limonene, terpinene, terpineol, terpinyl acetate and sabinene have also been reported (Phytochemistry, 9, 665, 1970)

MAIN USES IN FOOD PROCESSING:

The smoky fragrance of the pure spice is not discernible in the finished dish and black cardamom cannot dominate a dish, but enhances and intensifies the taste of other ingredients.


The pods should be slightly crushed before usage. Black cardamom needs some time to develop its aroma best. It is used in Indian, Central and Southern Chinese cuisine. In India and Pakistan, black cardamom seeds are often an important component of the Indo-Pak spice mixture garam masala. In China, the pods are used for long-braised meat dishes, particularly in the cuisine of the central-western province of Sichuan.


Black cardamom flowers
and rhizomes
MEDICINAL PROPERTIES:

Cardamom has anti-inflammatory properties it can be significant reductions in many markers of inflammation. In Chinese medicine, tsao-ko is used to treat stomach disorders and malaria.

REFERENCES and SOURCES:

http://www.uni-graz.at/~katzer/engl/Amom_sub.html

http://www.indianetzone.com/1/lesser_cardamom_fruit.htm

http://www.aidanbrooksspices.blogspot.com/2007/10/cardamom-black.html

http://www.healthymuslim.com/articles/hqijx-health-benefits-of-cardamom.cfm