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Cardamom (/ ˈ k ɑːr d ə m ə m / [1]), sometimes cardamon or cardamum, [2] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. [3] Both genera are native to the Indian subcontinent and Indonesia .
Lanxangia tsao-ko, formerly Amomum tsao-ko, and also known as red cardamom or Chinese black cardamom, [3] is a ginger-like plant known in English by the transliterated Chinese name (Chinese: 草果; pinyin: cǎoguǒ; Jyutping: cou 2 gwo 2; Pe̍h-ōe-jī: chháu-kó). It grows at high altitudes in Yunnan, [2] as well as the northern highlands of ...
Elettaria cardamomum, commonly known as green cardamom or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India.It is the most common of the species whose seeds are used as a spice called cardamom that has a sharp, strong, punchy aroma.
Cardamom plants tend to fill out a pot quickly with their root system, and when they become root-bound, they often stop blooming. Once you notice the roots start pushing up out of the pot, you can ...
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Cardamom [1] is an often-added spice, [2] but it can alternatively be served plain or with sugar. There are several different styles to brewing the coffee depending on the preference of the drinker. Some methods keep the coffee light whereas others can make it dark. Arabic coffee is bitter, and typically no sugar is added. It is usually served ...
Amomum subulatum, also known as black cardamom, hill cardamom, [2] Bengal cardamom, [2] greater cardamom, [2] Indian cardamom, [2] Nepal cardamom, [2] winged cardamom, [2] big cardamon, [3] [4] or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae.
Typical ingredients for a garam masala (clockwise from upper left): black peppercorns, mace, cinnamon, cloves, black cardamom, nutmeg, and green cardamom. The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, [7] and none is considered more authentic than ...