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Pink flowers are borne near the ground and give way to red, fleshy fruits containing shiny brown seeds, which are typically 3–5 mm in diameter. [7] The spice, known as Ethiopian cardamom, false cardamom, or korarima, [2] is obtained from the plant's seeds (usually dried), and is extensively used in Ethiopian and Eritrean cuisine.
Black cardamom: Very earthy and darkly aromatic. Often used in North Indian curries. Used as a tempering spice. (Hindi: Badi Elaichi बड़ी इलाइची) Black peppercorns: Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala. Used as a tempering spice.
Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1 + 1 ⁄ 2 teaspoons (7.4 ml) of ground cardamom. [citation needed] Cardamom is a common ingredient in Indian cooking.
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.
Grains of paradise (Aframomum melegueta) is a species in the ginger family, Zingiberaceae, and closely related to cardamom.Its seeds are used as a spice (ground or whole); it imparts a pungent, black-pepper-like flavor with hints of citrus.
Amomum is a genus of plants containing about 111 species native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. [1] [2] It includes several species of cardamom.
Cardamom: Green cardamom [1] এলাচ Elaach Used in cooking food and desserts to increase flavor. Black cardamom [8] বড় এলাচ Boro elaach Very earthy and darkly aromatic. Cinnamon [1] দারচিনি Daarchini Give aromatic flavor in food. Coriander seed [9] ধনে Dhone Garam masala [1] গরম মশলা Garam ...
Elettaria is a genus of flowering plants in the family Zingiberaceae.They are native to India and Sri Lanka, but cultivated and naturalized elsewhere. [2] One member of the genus, E. cardamomum, is a commercially important spice used as a flavouring agent in many countries.