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Cardamom grows in any well-draining potting medium. Just ensure the container has drainage holes and is at least 10 inches deep because this plant is a fast grower. Water
Cardamom has a strong taste, with an aromatic, resinous fragrance. Black cardamom has a more smoky – though not bitter – aroma, with a coolness some consider similar to mint. [who?] Green cardamom is one of the most expensive spices by weight, [14] but little is needed to impart flavor. It is best stored in the pod, as exposed or ground ...
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.
The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom. Cardamom pods as used as spice. True cardamom may have been used in Ayurveda medicine as early as the 4th ...
Cardamom (or cardamon), species within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum Black cardamom (or brown cardamom), a plant in the family Zingiberaceae having pods used as a spice; Green cardamom, Elettaria cardamomum, a plant in the family Zingiberaceae having pods used as a spice