- Black cardamom's scientific name isAmomum subulatum.It grows in pods on an herbaceous plant belonging to theZingiberaceaeginger family. The pods have tough, dried, wrinkly skin, and are roughly one inchin length , and house small, sticky, dark-colored seeds. Black cardamom has a pungent aroma with a citrus and eucalyptus flavor.
- Several species of the genus Amomum are distributed all over the mountainous area from the Himalayas to Southern China. The main production regions are Eastern Nepal, India, and Bhutan. More than 50 percent of the worlds harvest is produced in India.
- Preparation Information: Black cardamom is an integral part of UAE, India And Pakistani cuisine. Black cardamom is largely used in savory Indian dishes like curries, stews, dal and pilafs, and biryani. Ingredients for the rice. 1 1/4 cups long grained rice Organic Basmati soaked for 10 minutes and drained 1table spoon ghee or oil 1 piece of black cardamom 2 pieces clove 1 small stick of cinnamon 2 pieces of bay leaf 2 cups milk salt to taste Heat the oil in a deep non- stick pan, and add the black cardamom clove, cinnamon stick, and bay leaf mix well and saute on medium flame for 30 minutes. Add the rice, milk, and salt stair fry for 5 to 7 minutes mix all the ingredients cover the lid cook on a slow flame for 10 minutes, or till the rice is cooked, and let all the liquid has evaporated while stirring occasionally. Serve it hot with dal or curry.
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