Cardamom black and green difference. Black cardamom - medicinal and beneficial properties, benefits and harms

In the article we discuss cardamom. You will learn what kind of spice it is, how it is used in cooking, where you can buy it, and where to add it. You will also learn how cardamom is useful for men and women, what contraindications there are for it, and how to use the seasoning for weight loss.

Cardamom is the spicy fruit of true (green) Cardamom, a perennial herbaceous plant belonging to the genus Eletaria of the Ginger family. The plant's homeland is the southern regions of India. Today, cardamom is also grown in France and the south of the North American continent.

What does it look like

Appearance (photo) of cardamom

Cardamom fruits are multi-seeded three-chambered capsules, similar to rounded pods about 2 cm long with a leathery shell of pale green or olive color. Each pod contains a large number of small oily brown or black seeds.

Unripe fruits are collected for drying. They are dried in direct sunlight, then moistened with steam and sent for drying. This harvesting technology is used to prevent the pods from opening prematurely, as well as to preserve the taste and aroma of the spice.

What does cardamom taste like?

The spice has a peculiar sharp-sweet taste with notes of citrus.. Thanks to a large number of essential oils, cardamom has a spicy, pungent, slightly camphorous, fragrant aroma.

What can you replace the spice with?

There is no complete replacement for cardamom in dishes, but you can mask the lack of spice by combining other spices.

For one teaspoon of cardamom, take the following amount of spices:

• in dessert dishes and baked goods - ½ tsp. cinnamon and nutmeg;
• in meat dishes and rice dishes - ½ tsp. cinnamon and ground ginger;
• in meat and fish dishes - ½ tsp. ground allspice;
• in a mixture of curry and garam masala spices - 1 tsp. coriander and ½ tsp. cumin.

Other types of cardamom

The following types of cardamom can also be found in culinary recipes:

• Black (brown, bengal, nepali)- these are the dried fruits of plants of the Amomum genus of the Ginger family, which have a pronounced camphor aroma combined with a slight smell of smoke, and in dishes enhance the aroma of other spices.
• White- the fruits of real (green) cardamom, treated with sulfur oxide to soften the pungent taste and strong odor, as well as to increase the shelf life of the spice.

For more information about cardamom, watch the following video:

Beneficial properties of cardamom

The benefits of cardamom are due to the high content of essential oils, vegetable fats, B vitamins, iron, calcium, phosphorus and other organic compounds.

The spice has the following medicinal effects:

• suppresses inflammatory processes in the body;
• strengthens the immune system;
• helps cope with infectious contamination;
• thins mucus and increases cough productivity;
• increases the production of gastric juice;
• eliminates flatulence;
• stimulates digestion;
• stimulates appetite;
• removes waste and toxins from the body;
• helps cope with nausea and vomiting;
• relieves pain and muscle spasms;
• normalizes blood pressure;
• suppresses the growth of pathogenic microorganisms;
• eliminates depression, lethargy, emotional and physical fatigue;
• increases sexual desire and potency;
• has a beneficial effect on vision;
• eliminates bad breath.

Benefits of cardamom for women

Cardamom is useful for women to use for menstrual pain and cycle disorders, as well as to relieve premenstrual syndrome. In addition, the spice helps cope with stress and emotional burnout, tones the body, increases sexual desire and gets rid of extra pounds.

Cardamom also has a positive effect on the condition of the skin and hair. It is added to various cosmetics - creams, scrubs, masks. Cardamom promotes the healing of microdamages on the skin, stimulates the production of its own collagen, eliminates signs of fatigue from the face, heals hair follicles and accelerates hair growth.

For women over 50 years old, cardamom helps cope with urinary incontinence, alleviates menopausal symptoms, and stimulates mental activity.

Benefits of cardamom for men

For men, cardamom is useful primarily as a powerful aphrodisiac, which increases sexual activity and helps cope with erectile dysfunction. Spice also eliminates physical and emotional stress in men, which are common causes of sexual impotence.

Uses of cardamom

Cardamom is used in cooking, folk medicine, cosmetology and aromatherapy.

In cooking

In cooking, the spice is used in the preparation of the following dishes:

• soups - lentil, bean, pea;
• sauces and gravies for meat and vegetable dishes;
• potato dishes;
• rice-based dishes;
• stewed vegetables;
• lamb or beef stew;
• barbecue marinade;
• homemade sausages;
• liver pates;
• fish dishes;
• seafood;
• baked goods - gingerbread, cookies, sweet buns;
• alcoholic drinks, tea and coffee;
• desserts - cake creams, marzipan sweets, etc.

Cardamom goes well with cumin, saffron, nutmeg, cloves, cinnamon and cumin. If you are using the spice for the first time, then add ⅓ of the amount recommended in the recipe to the dish to get acquainted with the taste of cardamom and not spoil the dish for yourself.

For weight loss

Cardamom gently cleanses the intestinal tract of hardened feces, helps remove toxins from tissues, restores normal metabolism and helps reduce weight. For weight loss, tea with cardamom is prepared.

Ingredients:

1. Cardamom (fruit) - 1 tsp.
2. Drinking water - 250 ml.

How to cook: Boil water and steep cardamom fruits with boiling water. Let it brew for 20 minutes, then filter the drink.

How to use: Divide the drink volume into 3-4 doses. Take it before meals for 2 weeks. During the weight loss course with the help of cardamom, adhere to a plant-dairy diet.

For impotence

To treat impotence, a drink is prepared with milk, cardamom and honey.

Ingredients:

1. Cardamom (ground) - 1 g.
2. Milk - 200 ml.
3. Natural honey - to taste.

How to cook: Add spice to milk and place on low heat. As soon as the milk starts to boil, remove it from the heat, cool and add honey.

How to use: Take the product before bed.

How to make coffee with cardamom

Coffee gourmets love to add cardamom to coffee to add piquancy and a slight spiciness to the drink. Coffee with cardamom is called Jordanian coffee.

Ingredients:

1. Cardamom (ground) - ¼ tsp.
2. Coffee (ground) - 1 tbsp.
3. Drinking water - 150 ml.

How to cook: Mix coffee and cardamom, put them in a pot, add water and put on low heat. As soon as the drink begins to boil and foam appears, remove the Turk from the heat and wait until the foam settles a little. Then put the Turk back on the fire, bring the drink to a boil again and immediately remove from the heat. Add milk and sugar to taste.

How to use: Drink the drink no more than once a day, before lunch.

For more information about making coffee with cardamom, watch the video:

How to brew cardamom tea

Tea with cardamom helps normalize the gastrointestinal tract, increases metabolism, calms the nervous system, eliminates chronic insomnia and strengthens the immune system during colds and flu.

Ingredients:

1. Cardamom (fruit) - 4 pcs.
2. Green tea (large leaf) - 2 tsp.
3. Lemon zest - to taste.
4. Drinking water - 600 ml.

How to cook: Place water on medium heat. Once it boils, add the cardamom pods and cook for about 5 minutes. Then add tea and lemon zest. Let the drink simmer for about 2 minutes, then remove from heat and leave for 15 minutes.

How to use: Drink 1 cup of warm tea a day.

Cardamom tincture

Cardamom liquor is consumed as a strong alcoholic drink. It has a pleasant aroma and a spicy, islandy taste. The tincture is also used in the treatment of joint diseases, nervous disorders, impotence, insomnia and chronic fatigue.

Ingredients:

1. Cardamom (fruit) - 2 g.
2. Edible alcohol (40%) - 250 ml.
3. Drinking purified water (or distilled) - 250 ml.
4. Sugar - 150 g.

How to cook: Place cardamom fruits in a glass container, fill with alcohol and seal tightly. Let it brew for 2 weeks. After the expiration date, prepare the sweet syrup: pour water into an enamel saucepan, place over medium heat and bring to a boil. Then dissolve the sugar in water, remove the syrup from the stove and cool to room temperature. Filter the tincture, pour into a glass bottle, pour in the sugar syrup using a funnel, seal tightly and shake a couple of times to mix the liquids.

How to use: Chill the drink in the refrigerator before drinking. For medicinal purposes, take 50 g of tincture before bed.

Cardamom essential oil

Essential cardamom oil is used as a sedative and antiseptic. It is used to prepare relaxing baths, home cosmetics, cough inhalations and mouth rinses.

The oil is also used for aromatherapy sessions, used for external treatment of dermatological diseases and taken orally for heartburn. The average price is 290 rubles per 10 ml.

Contraindications

Eating cardamom and using it internally for medicinal purposes is contraindicated in the following conditions:

• individual intolerance;
• ulcerative-erosive diseases of the gastrointestinal tract;
• irritable bowel syndrome;
• frequent diarrhea;
• acute form of hypertension.

Pregnant and lactating women should eat cardamom in minimal quantities, with extreme caution and provided that the spice was added during the cooking process. The use of cardamom in its pure form and for medicinal purposes is not recommended to avoid harm to the child.

Where to buy

Ground cardamom is often counterfeited - low-quality fruits are used or mixed with ground ginger and other spicy, inexpensive spices. Therefore, it is best to buy the spice in pods and grind it yourself. This way, the chances of running into a fake will be minimal.

Cardamom is one of the most expensive seasonings. You can buy it in pods at markets or in online stores specializing in the sale of oriental spices and organic food. It is sold in ground form in most large supermarkets.

The average price of spice in pods is 350 rubles per 50 g, in ground form - 70 rubles per 10 g. One of the main requirements for quality is hermetically sealed packaging without damage. For spices in pods, it is best if the packaging is vacuum sealed.

Store the spice in a tightly closed container in a dry place. When exposed to air or moisture, the taste and aroma of cardamom are reduced.

What to remember

1. Cardamom has medicinal properties and is used in cooking, folk medicine, cosmetology and aromatherapy.
2. Do not drink tea and coffee with cardamom more than once a day.
3. Do not overuse cardamom tincture treatment. If you have low libido or impotence, consult your doctor.
4. During the weight loss course with the help of cardamom, adhere to a plant-dairy diet.

Black cardamom for a healthy diet

Cardamom black(Indian cardamom, Bengal cardamom, Nepalese cardamom, Brown cardamom, Winged cardamom) are the capsule-shaped fruits of a herbaceous perennial plant from the Ginger family. Black cardamom has a complex pungent taste and a strong, pleasant camphor aroma with a hint of smoke. Black cardamom gets its smoky flavor from drying the fruit over an open fire.

Black cardamom calms Vata, dilutes Kapha; in large quantities it is not recommended for Pitta.

Medicinal and beneficial properties

Black cardamom stimulates digestion and the secretion of sufficient gastric juice, increases appetite, helps with stomach disorders, colic, bloating, and intestinal disorders. The spice helps eliminate the feeling of heaviness in the stomach and soothes hiccups and dry belching.

Cardamom helps remove poisons and toxins from the body, both from food and those formed in the body during life. Has anthelmintic effect.

Cardamom has a warming, anti-inflammatory, anti-cold, antipyretic effect, treats respiratory diseases, cough, asthma.

Black cardamom stimulates the heart, has a positive effect on the psyche and improves mood, relieves headaches, stimulates brain function and improves body tone.

Black cardamom significantly improves the condition of the skin, evens out the complexion, gives the skin smoothness and radiance. The spice soothes the skin, relieves inflammation, redness, irritation and itching. Heals wounds, cuts, ulcers, treats rashes and skin diseases.

Just like green cardamom, black cardamom can be chewed to freshen breath and strengthen teeth.

Use in cooking

Black cardamom is used mainly in simple dishes to add spiciness and smokiness. Black cardamom can be used in fairly large quantities - up to several pieces per serving, because the smoked aroma does not greatly dominate the finished dish, but rather well emphasizes and enhances the taste of other ingredients and spices.

Add the spice at the beginning of cooking, since black cardamom requires long-term heat treatment to fully develop its flavor and aroma. Before use, break the pods slightly so as not to damage the seeds. You can remove the boxes before serving the finished dish. You can also use the spice in ground form. To do this, remove the black seeds from the box and crush them in a mortar.

Black cardamom improves the taste of soups, especially those made from legumes. Cardamom is added to stewed vegetables, vinaigrettes, curries, potatoes, rice dishes, cereal side dishes, pilaf with dried fruits and nuts, sauces, and gravies. Black cardamom, added to a vegetable dish in ground form at the end of cooking, gives it a slightly sweetish spicy flavor.

The aroma of black cardamom, like the aroma of cloves and some other spices, develops over time, so dishes prepared the day before or a few hours before serving are more aromatic.

Cardamom can be added to teas, drinks, compotes, milkshakes and lassi (a cold yogurt drink). Together with cinnamon and star anise, black cardamom goes well with jams made from walnuts, pears, quince and plums.

Unlike green cardamom, black cardamom is less commonly used in sweet baked goods. In cooking, it is not customary to replace one type with another, since they have different tastes and aroma. Green cardamom has a stronger and more complex aroma and it is not difficult to overdo it, while black cardamom is added in large quantities and it is believed that it cannot spoil the dish.

Dosage

Add 2 to 4 pods or 1/4 to 1/3 teaspoon ground seeds per serving for 5 to 6 people.

Combination with other spices

Green cardamom, cinnamon, star anise, cumin, coriander, cloves, turmeric, ginger, black and allspice, curry leaf, shamballa leaf, parsley, celery, paprika, etc.

Black cardamom, along with black pepper, cloves and cinnamon, forms the basis of the popular garam masala seasoning in Indian cuisine.

Contraindications

Contraindications: individual intolerance, pregnancy, use with caution for people with gastritis with high acidity and peptic ulcers of the stomach and duodenum.

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Spices and herbs for a healthy diet

Spices and herbs for a healthy diet - beneficial properties, medicinal properties, application, combination with other spices.

Among the huge variety of spices imported from all corners of our planet, one of the most common iscardamom. This is the oldest oriental spice with a thousand-year tradition. Cardamom is still popular in many countries around the world and is used by humans in cooking, medicine and cosmetology. What types of cardamom there are, as well as the beneficial properties and contraindications for the use of this wonderful spice will be discussed in this article.

Cardamom and its types

Cardamom is a close relative of ginger, turmeric, galangal and Guinea pepper. The spice is native to the Cardamom hills of southwest India. It is especially popular in Asian cuisine. This plant is grown in various countries of Southeast Asia (Cambodia, Vietnam, Sri Lanka), as well as in South America (Guatemala). Whole cardamom pods, seeds or powder can be added to dishes. However, cardamom is not always used as a pure seasoning; it is added to spice mixtures.

Did you know? Along with saffron and vanilla, cardamom is one of the most expensive and valuable spices in the world, which is why it is nicknamed the “queen of spices” or “queen of spices”. Cardamom has earned such a high status due to its rich aroma and medicinal properties.

The most common types are green and black cardamom. Both species belong to the ginger family. Each type has its own distinct aroma.

Green cardamom widespread in tropical forests of Southeast Asia. The fruits are thick green pods. This variety has high value and quality. Green cardamom has a rich sweet and spicy taste and a very pleasant strong aroma. Green cardamom can be called an aromatic spice - its smell is very similar to mint. Only a small amount of this spice gives a special taste to the dish. Cardamom is used in making sweets and baking; it is added to tea or coffee.

Found mainly in Asia and Australia, it is widely used in Indian cuisine. This variety is characterized by dark brown pods that are larger in size than green cardamom. They look like tiny stringy coconuts. Unlike green cardamom, black cardamom has a more tart and bitter taste. That is why it is rarely used for making desserts.

Instead, the spice is used in savory (meat) dishes. The dark brown seeds are known for their medicinal value, particularly due to the presence of carbohydrates, proteins, phosphorus, calcium and iron. Although the flavors of black and green cardamom are very different, black cardamom is often used as a substitute for green cardamom since it is much cheaper.

Did you know? The processes of growing and harvesting cardamom are extremely labor intensive. This is partly why this spice is overpriced. The plant is grown at an altitude of 500-2000 meters above sea level. In order to get a harvest, the temperature should not fall below 23-25°C . In addition, cardamom must be protected from direct sunlight. The first harvest can be obtained only after 3 years. The pods are collected individually by hand.

Useful composition of cardamom

Cardamom has many beneficial and healing properties. Cardamom seeds are rich in important chemical elements and organic substances: calcium (383 mg), magnesium (229 mg), iron (13.97 mg), zinc (7.47 mg), sodium (18 mg), potassium (1119 mg), phosphorus (178 mg), manganese (28 mg). Cardamom contains vitamins B1, B2, B3, A. Nutritional value of cardamom: carbohydrates (52.5%), proteins (19%), fats (23%). The energy value of cardamom per 100 g is 311 Kcal. The content of essential oil in cardamom seeds can reach up to 8%, but largely depends on storage conditions. The main chemical compound found in cardamom essential oil is cineole. The aroma of cardamom is due to the combination of this compound with other components.

The essential oil in cardamom seeds contains the following components:

• cineole (up to 70%);
• a-terpineol (45%);
• a-terpineol acetate (30%);
• myrcene (27%);
• b-pinene (16%);
• limonene (8 to 14%);
• menton (6%);
• b-phellandrene (3%);
• sabinene (2%);
• heptane (2%).

In addition, there are: borneol, α-pinene, humulene, γ-terpinene, p-cumene, linalool, linalyl acetate, terpinene, citronellol, nerol, geraniol, methyl eugenol and trans-nerolidol.

What are the benefits of cardamom for the human body, the use of cardamom

In addition to its taste, cardamom has positive effects on our health. Cardamom seeds contain essential oil, which is widely used in folk medicine. Compositions from cardamom seeds are also used in traditional medicine as general tonics and stimulants. In addition, cardamom has antiseptic properties and is used as an anti-inflammatory agent.

Use of cardamom: relieving fatigue and increasing body tone

Cardamom essential oil and its medicinal properties have only recently come under the close attention of scientists. However, in Asian culture, cardamom has been actively used for many centuries as a reliable remedy for depression and fatigue. Currently, the medicinal properties of cardamom have been proven: it produces an amazing effect on the body. A cup of tea with a small amount of green cardamom helps to invigorate and gives energy. Ayurvedic practitioners are convinced that cardamom tea is an excellent way to combat depression. It contains a natural ingredient that tends to detoxify the body, which overall helps in fighting depression. Additionally, many vitamins and essential oils present in cardamom act as antioxidants, which helps in resisting cell aging. Antioxidants protect our body from stress and also help in the fight against general malaise. Cosmetics using cardamom are known as aromatherapy products.
Cardamom essential oil can be added to your bath. Such procedures help relieve tension and fatigue accumulated during a hard day. For the same purpose, cardamom seeds can be added to tea and other drinks. The warm and pleasant smell of cardamom essential oil has a great therapeutic effect. This magical spice is also very beneficial for children and teenagers. It promotes active brain function and improves body tone, which is very important in the learning process. In addition, cardamom can have a cooling effect in extreme heat.

Medicinal properties of cardamom

Using cardamom for weight loss

Cardamom is considered the most famous spice that helps effectively fight excess weight. Many women use cardamom as a means to lose weight. Cardamom in this case serves as a product that stimulates the metabolic process, which helps remove toxins from the body. This exotic oriental spice is known for its warming, pungent, fiery taste. It has been used by Indians for hundreds of years to treat obesity. Cardamom can be used to prepare various medicinal drinks. Cardamom green tea is the European version of weight loss tea.

To prepare this drink, brew one tablespoon of quality green tea and half a teaspoon of cardamom beans in a small thermos. The drink should infuse for one night. In the morning, dilute the tincture with warm water. Must be consumed with liquid honey. You should drink at least two to four cups of this drink a day, half an hour before meals. It is strictly forbidden to drink this drink during meals.

The use of cardamom in cosmetology

Cardamom is often added to skin care products for antiseptic and anti-inflammatory purposes. Thanks to its therapeutic effect, cardamom soothes and improves skin condition.

Application:

How is cardamom used in cooking?

Cardamom is widely used throughout the world in many sweet and savory dishes. The spice is available in pods, as grains (seeds), and also in ground form (powder).

Important! If you want to fully enjoy the aroma of cardamom, it is preferable to buy whole pods in small quantities and extract the seeds from them immediately before use. Otherwise, they quickly lose their aroma and taste. Closed cardamom pods, on the other hand, have a good shelf life and can retain the flavor of the seeds for up to one year.

Grind the grains with a mortar before use. If you are using cardamom to flavor stews or other hot dishes, lightly crush the entire pod and add to the dish. Once the dish is cooked, remove the used pod. Cardamom can be added to tea, coffee, liquor and other drinks to add a pleasant and refreshing aroma. You can add cardamom powder to coffee grounds before brewing.

In addition, cardamom powder can be used to flavor bread, pies, cakes, cookies, and desserts. And finally, cardamom is added to savory dishes: soups, stews, purees, porridges, pates, rice dishes. Cardamom adds piquancy to meat dishes; often used in marinating meat for barbecue. Cardamom is also added to pickles and herring marinade.

Use of cardamom in different national cuisines:

• In Asia Cardamom is used to add flavor to various hot and sweet dishes. Green cardamom is actively used in Indian cuisine and is one of the main components of garam masala (a spice mixture). Cardamom is also an important ingredient in making curry powder. This spice is often added to Indian sweets and drinks (tea, coffee, liqueurs). In Northern India, cardamom is actively used in rice dishes. In Sri Lanka, cardamom pods are added to spicy beef or chicken dishes (chicken curry).
• Cardamom, thanks to its amazing taste and properties, has become widely used in all Arab world. In these countries, cardamom is one of the most popular spices. Coffee with cardamom is a symbol of hospitality and prestige. A small amount of cardamom gives coffee an enticing aroma. In Middle Eastern cuisine, green cardamom is used as a spice for sweets or as a traditional addition to tea or coffee.
• Cardamom is widely used as a flavoring in the preparation of the famous Turkish coffee.
• In addition to savory dishes, the spice is used in various desserts and sweets. Cardamom is present in the cuisines of countries Northern Europe. In Scandinavian countries it is used in the flavoring of all types of sweet pastries and breads instead of cinnamon (Danish cakes, Finnish sweet bread, Swedish yeast bread).

Can cardamom harm the body?

Syn: Indian cardamom, Bengal cardamom, Nepalese cardamom, brown cardamom, winged cardamom, berry of paradise, royal spice, kali eylachi, bijilachi.

Black cardamom is the seed capsule of several different plants of the Amomum and Aframomum species, similar in appearance to green cardamom, but with a very different aroma, fresher, with a distinct camphor note and sometimes a hint of smoke, which comes from traditional Nepalese fire drying, and a different taste, more pungent and a little like black pepper. Black cardamom is considered a traditional spice in the Indian national culinary tradition. It is also widely used in oriental medicine.

Ask the experts a question

In medicine

In Russia, black cardamom is not a pharmacopoeial plant and is not listed in the Register of Medicines. However, in folk medicine in some Asian countries, black cardamom seeds are used to normalize the functioning of the digestive tract. It eliminates bad breath, increases appetite, and is a strong carminative. Traditional healers also use black cardamom oil for medicinal purposes: it calms the nervous system, can relieve headaches, muscle spasms and improve sleep.

Contraindications and side effects

Black cardamom seeds and oil are contraindicated for use in gastrointestinal diseases, stomach and duodenal ulcers, and gastritis with high acidity. Also, a contraindication to the use of black cardamom is individual intolerance, breastfeeding, pregnancy and childhood.

In cooking

Black cardamom is remembered for its unusual aroma, which is similar to the smell of camphor and smoke. It takes quite a long time for the spice to “open,” so it is best to use cardamom in long-cooked dishes. Or you can fry it a little and it will “open up”. However, to an inexperienced European nose, the aroma of black and green cardamom may seem almost identical, and Indians will be very surprised if someone confuses these types of spices. The delicate sweetish aroma of green cardamom is suitable for festive dishes, while the sharper black one is used in everyday spicy dishes of national Indian cuisine.

You can also eat black cardamom fresh; for example, in Indian restaurants, raw cardamom grains are used after dinner instead of chewing gum to freshen breath and stimulate digestion.

Black cardamom is part of spicy mixtures; it is one of the ingredients in the Indian garam masala mixture. It is best to use this spice for cooking rice dishes, and also as a spice for sausages. Cardamom significantly improves the taste and aroma characteristics of meat and fish dishes. For example, cooks recommend a combination of cardamom and nutmeg for boiled valuable fish.

The aromatic spice is often used in soups, especially those using legumes. Cardamom is also used in preparing dishes with potatoes and rice, and it is added to vegetables, fruits and nuts.

Black cardamom is also added to various drinks, even alcoholic ones, such as liqueurs. In Indian cuisine there is a recipe for a cool fermented milk drink with cardamom, and in China black cardamom is added to tea and coffee.

Cardamom is also added to desserts: sweet milk porridges, pilaf, and baked goods, as it enhances the taste of culinary products. In Germany, cardamom is always added to classic German Easter baked goods - Easter cakes and Lebküchen gingerbread with candied fruits, almonds and honey. In the east, cardamom is an essential ingredient in sweets, especially in combinations with nut filling.

In aromatherapy

Black cardamom essential oil is used in aromatherapy to relieve fatigue, depression, apathy, to lift mood, and to restore strength.

Also, by inhaling the aroma of black cardamom oil, you can get rid of headaches and recover from upper respiratory tract diseases. The oil is an aphrodisiac, increases potency, and has a general tonic effect on the entire body.

Combines with essential oils of coriander, incense, lemon, juniper, pine.

In other areas

In cosmetology

Black cardamom is used in cosmetology due to its whitening, toning and rejuvenating properties. It improves the condition of the skin, evens out the complexion, lightening age spots and freckles, giving the skin smoothness and radiance.

Cardamom is widely used in toothpastes and tooth powders.

In gardening

Cardamom grows in humid mountain forests and prefers subtropical climates. The plant is quite whimsical; at the slightest deviation from the norm of humidity or soil composition, it gets sick. Cardamom does not tolerate direct sunlight, so it is grown among evergreen forest thickets.

Cardamom can be grown from mature seeds, but is most often propagated from pieces of rhizomes. The plant is heat-loving; it cannot tolerate winter cold, therefore, in areas with cold winters, cardamom is grown in greenhouses or winter gardens.

In other areas

Black cardamom is used as a natural flavoring in the culinary and perfume industries.

Classification

Black cardamom (Latin Amomum subulatum) belongs to the genus Amomum (Latin Amomum) of the Ginger family (Latin Zingiberaceae), order Zingiberales, class Monocots (Latin Monocotyledones), department Angiosperms or Flowering plants (Latin Magnoliophyta) , kingdom of Plants (lat. Plantae).

Botanical description

Black cardamom is a perennial herbaceous plant reaching 3-4 meters in height.

Cardamom has a powerful creeping rhizome, which consists of individual irregularly shaped nodules. The plant has two ground stems - leaf and flower. The leaves of the first are oblong, pale green, reminiscent of sedge leaves. The second stem blooms with greenish-white flowers collected in small clusters. Flowers appear in the third year.

The fruits are three-chambered capsule-pods with brownish or black seeds. The plant bears fruit for 15 years.

Spreading

The homeland of black cardamom is the territory of the Himalayas, the Western Ghats and the Malabar coast. In nature, black cardamom can be found in the Middle East, India, Sri Lanka, tropical regions of Asia, and Southern China.

Since the 19th century, it began to be cultivated in Cambodia, Laos and the countries of Central America - Guatemala, Chile and El Salvador. The plant is also widely cultivated throughout Australia.

Procurement of raw materials

Cardamom fruits ripen in the third year after planting. From one hectare you can harvest up to 100 kg of cardamom. The fruits are collected selectively, slightly unripe, since the seeds spill out of the ripened capsules. The collected fruits are dried in the sun or in dryers. After drying, you get small capsules with 3-4 seeds inside, a very pungent, spicy-burning taste and a sweetish aroma reminiscent of camphor.

Whole grains remain healthy and nutritious longer than ground spices, so whenever possible, cardamom grains are ground immediately before cooking.

In an airtight container, ground spice retains its properties and aroma for up to 3-5 weeks.

Black cardamom is best stored in a very dry place away from sunlight in an airtight container, as it is very hygroscopic and loses essential oils.

Cardamom essential oil is obtained by steam distillation of its seeds. Black cardamom oil is a pale yellow liquid with a sweetish spicy aroma and lemony taste.

Chemical composition

The main chemical component of black cardamom is camphor. Black cardamom seeds are rich in essential oils. The seeds also contain fatty oil, terpenyl acetate, cineole, limonene, linalol, linalyl acetate, sabinene, pinene, zingiberin, eucalyptol, zingeberene, borneol and protein.

Cardamom also contains starch, fats, fiber, protein, phosphorus, potassium, iron, calcium, and thiamine. Cardamom is the leader in zinc content among spices; the plant is also rich in magnesium, sodium, vitamins B1, B2, B3, C and A.

Pharmacological properties

Black cardamom normalizes the functioning of the digestive system as a whole. The substances contained in cardamom relieve the feeling of heaviness after eating and improve metabolism. Unlike other digestive stimulants (pepper, garlic, onion, mustard, horseradish), cardamom does not irritate the mucous membranes of the mouth and stomach. Cardamom seeds have anthelmintic properties. Possessing warming, anti-inflammatory, anti-cold, antipyretic properties, it facilitates the course of respiratory tract diseases.

Use in folk medicine

In folk medicine, black cardamom is used to neutralize poisons and relieve inflammation.

In Indian medicine, black cardamom is considered to calm the Vata dosha and dilute the Kapha dosha. According to Tibetan and Chinese medicine, black cardamom treats cold mucus in the stomach, spleen diseases, helps eliminate the feeling of heaviness in the stomach and soothes hiccups and dry belching.

In oriental medicine it is used as a tonic, warming, anti-inflammatory and anthelmintic, and is widely used as an antipyretic.

Cardamom is useful to take with warmed milk, it neutralizes increased mucus secretion. Also, milk with black cardamom is a traditional folk remedy for calming the nervous system before bed, relaxation, relieving fatigue; when consumed daily, it is also considered highly effective in treating impotence.

The spice is an excellent natural antiseptic, used externally in folk medicine to regenerate the skin, get rid of fungal diseases, and in the treatment of lichen, scabies, and candidiasis.

Historical background

Cardamom has been known since ancient times. It is believed that this spice was grown in the famous Hanging Gardens of Babylon, and was praised by Greek and Roman authors.

In Sanskrit this spice was called "ela" and was used as an offering in ritual ceremonies. This is mentioned in the political treatise called “Arthashastra” (IV century BC), authored by Kautilya, the chief adviser to Emperor Chandragupta Maurya.

In the ancient Indian book of Suturta (9th century BC) there is an indication that black cardamom is a food additive that improves its taste, as well as a medicine.

It was in India that the long and rich history of using cardamom as a spice and for medicinal purposes began. In ancient times, cardamom was brought by Arab merchants from India to the ancient Greeks and Romans, and subsequently spread throughout Europe. Taking advantage of the versatility of cardamom's aroma, in the Middle Ages pharmacists passed off ground cardamom as a potent medicine made from several expensive ingredients. Considering that such a deception on a European scale continued for quite a long time, we can draw conclusions about how high the healing power of this luxurious spice is.

Indians still prefer to add black cardamom to simple, spicy traditional dishes.

Until the 19th century, cardamom grew wild. Then, in an effort to cultivate the plant, they began to transfer it to plantations.

In the East, black cardamom was called the king of spices both for its high price and breadth of use. There it is still added to almost all spicy mixtures, from Indian curry to Chinese wuxianmian; cardamom is used to flavor tobacco, drinks and various dishes.

Today, the spice is grown on an industrial scale mainly in South India, China, and Sri Lanka. The quality of cardamom from India is higher and the pods are larger, the Ceylon variety is more aromatic. India is a leader among cardamom exporting countries; the country even has a government support program for spice producers, as well as breeders working to develop higher quality and more productive varieties.

Literature

1. Grischuk N. World of herbs and spices. Ed. Drukmarket, 2010

2. Kugaevsky V.A. "Cardamom. Cinnamon: Spices in cooking", EKSMO, Moscow, 2010.

3. Pokhlebkin V. Spices, spices, seasonings. Ed. N. Petukhova. EKSMO, 2011

4. Roshal V.M. Spices and seasonings. Very simple! "Eksmo", 2004

Just like Green Cardamom, the culinary value here comes from the seeds inside the pod of the plant and the aromatic resinous contents of the pod of this cardamom. Typically, Black cardamom is large (up to 3 cm), brown pods that are sold whole. Thanks to the easily noticeable hint of Camphor, Black Cardamom acquires a new and unique taste and smell in comparison with the usual Green Cardamom. Because Black Cardamom seeds are traditionally dried over an open fire, this spice also develops a strong smoky flavor.

In India, black cardamom has its own special area of ​​​​use even though both types of cardamom - Black and green cardamom can be used interchangeably. The black variety of cardamom is more often used in spicy, rustic and rustic Indian dishes, while green cardamom is highly preferred in the refined dishes of Imperial Mughal cuisine with its subtle blend of sweet flavors.

Black cardamom is ideal in meat sauces and gravies, heavy long-cooking dishes, with beef, pork, cabbage, other vegetables and bulgur. Black cardamom has a rich taste that incomparably and unobtrusively sets off and complements the aromas and flavors of black pepper, cloves and cinnamon. Enhances and sharpens the taste of black and white cumin. Unlike green cardamom, black cardamom is rarely used in the preparation of sweets, but is a common and popular component of masala tea (masala tea prepared with black tea pu-erh will perfectly complement it).

Black cardamom can be used in fairly liberal quantities, up to a few pods per person. The smoky flavor of the pure spice is not noticeable in the finished dish; black cardamom may not dominate the dish, but enhances and enhances the flavor of the other ingredients. The taste of this spice is sweetish-camphorous with a chill. Green cardamom is spicier in comparison. The pods should be slightly crushed before use, but not so much that the seeds fall out; you can remove them before serving (though this is not necessary). Adding ground black cardamom to a vegetable dish at the end of cooking can give it a slightly sweet, spicy flavor.

Black cardamom, like other spices used in North India, needs some time to develop its full aroma. This is also true of other major Indian spices such as cinnamon, cloves and green cardamom, all of which are popular in North India. Thus, Black Cardamom is ideal for preparing North Indian kormas-type dishes that require simmering for several hours or even pre-marinating. Apart from its use in Indian Nepalese cuisine, Black Cardamom is important in regional cuisine in Central and Southern China. There, Black Cardamom seeds are an additional component to Five Spice seasoning powder. In Sichuan Chinese cuisine, black cardamom is commonly used in sauces and gravies - boiled and stewed along with other dried spices. Slow-cooked foods, especially beef, are fairly typical of Sichuan cooking and are found less frequently in other Chinese cooking styles.

Application in oriental medicine

A. subulatum seeds contain 3% essential oil, which contains 70% 1,8-cineol. The seeds are also reported to contain smaller and varying amounts of limonene, terpinene, terpineol, terpinyl acetate and sabinene (Plant Biochemistry, 9, 665, 1970). The main chemical component of black cardamom is camphor. Similar in properties and replacing Black cardamom is Cardamom Medium - Amomum Medium.

It has a complex taste, and depending on the disease, can warm or cool the body. It has warming properties and is healing for the stomach and weakened digestion. In Indian medicine, Black Cardamom is considered to calm Vata dosha and dilute Kapha dosha. According to Tibetan and Chinese medicine, Black Cardamom and its analogue Cardamom Medium treat cold mucus in the stomach and spleen diseases. Cardamom Black helps eliminate the feeling of heaviness in the stomach and soothes hiccups and dry belching. In medicine it is used as a tonic, warming, anti-inflammatory agent, and expels worms. Black cardamom is an antidote and helps remove poisons and toxins from the body, both those coming from food and those formed in the body during life. Widely used as a fever reducer. Use up to 3-4 pods for cooking and medicinal purposes. 1/3 or 1/4 tsp. ground seeds.

Storage

Black cardamom is best stored in a very dry place away from sunlight, tightly closed. Easily absorbs moisture and loses essential oils.

in Latin: Amomum subulatum Amomum awl-shaped

in Russian: Large cardamom, black cardamom Amomum Subulate

in Indian languages: Aindri, Sthula ela, Brihatupakunchika

Black cardamom (A. subulatum) is unfairly considered a substitute for the regular Malabar Green cardamom. Black cardamom is the closest relative of the regular Green cardamom and belongs to the same family Zingiberaceae (Ginger) as green cardamom. It is a tall plant with stems covered with awl-shaped leaves . The fruit is a 2-3 cm brown pod with black seeds and resinous contents inside. Several varieties of cardamom of the genus Amomum Cardamomum are distributed throughout the mountainous region from the Eastern Himalayas to Southern China and Vietnam. Black cardamom (A. subulatum) comes from the Eastern Himalayas; Its main areas of production and use are Nepal and Sikkhim. Besides Nepal China and Sikkim Black cardamom is popular throughout North Hindustan-Rajasthan and Pakistan and Kashmir.