Black Cardamom – A warming spice, black cardamom is used more commonly in savoury dishes. It has a smoky flavour because it is dried on a flame which is also the reason for its distinct aroma. This dried fruit is sold both as pods and seeds where the pods carry a higher flavour.
Large Cardamom is a perennial herb with subterranean rhizomes and 50-140 aerial leafy shoots. Each shoot has a height of 1.7 to 2.6 mtr and possesses 9 to 13 leaves in each tiller. Leaves are glabrous on both sides with a prominent mid-rib. The inflorescence is a condensed spike with the yellowish perianth. Each spike has 10-15 fruits. The fruit is a round or oval shape, capsule with a reddish-brown colour. Each capsule is trilocular with many seeds.
Large Cardamom is cultivated in the Sub-Himalayan region of North Eastern India, Nepal and Bhutan. It is grown in cold humid conditions under the shade of trees at an altitude between 800-2000 meters above MSL., with an average precipitation of 3000-3500 mm spread over about 200 days and with temperature ranging from 6-30 degree C.
It is used as a flavouring in dishes like Pulavu, Biriyani and meat preparations. It is an ingredient in curry powder and spice masala mixtures and is also used in Ayurvedic and Unani medicines. It has applications in flavouring cola, biscuits, liquors.
Hindi : Bara Elaichi Bengali : Bara Elaichi Malayalam : Perelam Punjabi : Bara Elaichi Sanskrit : Brihadaela Tamil : Periya yalam Telugu : Peddayelaki Urdu : Bara Elaichi
English : Black Cardamom,Nepal Cardamom French : Cardamome noir German : Nepal Cardamom Chinese : Xiang Doukou Nepalese : Elaa