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short description of black Cardamom,
Black cardamom is dried over an open fire creating a distinct smoky aroma and flavor. this spice also has notes of resin and camphor as well as menthol, a slightly minty aroma that provides balance to an other wise funky flavor.
uses:
the whole pods and seeds are used for spices, consumed raw, fried, due to its heady notes black cardamom is a component of gram masala and used extensively for cooking dal, soup, meat, tandooris and vegetable dishes also commonly use beverage sweet like rice, pudding, tea, and coffee,.
benefits:
it helps with digestive and respiratory problems also black cardamom have very anti-inflammatory properties.
109848 Black Cardamom Exporter Suppliers
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Black cardamom is a popular Indian spice. Called badi elaichi, it is a dark brown pod with a smoky scent and flavor.
DESCRIPTION
Large Cardamom is a perennial herb with subterranean rhizomes and 50-140 aerial leafy shoots. Each shoot has height of 1.7 to 2.6 mtr and possess 9 to 13 leaves in each tiller. Leaves are glabrous on both sides with a prominent mid-rib. Inflorescence is a condensed spike with yellowish perianth. Each spike has 10-15 fruits. Fruit is round or oval shape, capsule with reddish brown colour. Each capsule is trilocular with many seeds.
Black Cardamom is an important spice and a powerful flavoring agent. Due to its medicinal properties, it has been used in Ayurveda since ancient times. It acts as carminative, stomachic, diuretic, an effective cardiac stimulant and also as remedy for throat and respiratory troubles. India is a major producer, consumer and exporter of this spice crop. Large cardamom is mainly grown in the sub-Himalayan hills of Sikkim and Darjeeling.
Sikkim/Arunachal
Organically Grown
Pack: 10 Kg Jute Bags / 5 Bags Packed in 50 Kg Jute Bags
We are acknowledged in the industry for offering our clients optimum quality Black Cardamom. used for adding flavour to variety of dishes, this cardamom is much appreciated for its high medicinal properties and freshness. Further, the offered cardamom is processed by our agro experts using under the suitable environment with the utilization of modern methodology. Also, our clients can avail this Black Cardamom from us at the most reasonable prices.
Features:
We are the biggest suppliers of aroma rich black cardamom in India,
We guarantee to provide the best quality with best price straight from the largest producer of cardamom in India.
A super rich quality that would speak by itself and we pride ourselves by offering unbeatable price in the market.
+ Product details:
Character of product is black and aromatic spice.
Admixture: 0 % max
Moisture: 13 % max
Packing: 25Kg or 50kg/PP+PE bag or your require
Quantity: 14 MT/ 20 FCL
Supply period: all year round.
Black cardamom fruit as used as spice
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Monocots
(unranked): Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Amomum
Species: A. subulatum, A. costatum
Binomial name
Amomum subulatum, Amomum costatum
Roxb.
Black cardamom (Urdu: بڑی الائچی) (also known as brown cardamom, elaichi, thảo quả and tsao-ko) is a plant in the family Zingiberaceae. Its seed pods have a strong, smoky, camphor-like flavor.
Characteristics
The pods are used as a spice, in a manner similar to the green Indian cardamom pods, but those have a drastically different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames.
Species
There are at least two distinct species of black cardamom: Amomum subulatum (also known as Nepal cardamom) and Amomum costatum or A. tsao-ko. The pods of A. subulatum, used primarily in the cuisines of India, are the smaller of the two, while the larger pods of A. costatum (Chinese: wiktionary:草果; pinyin: cǎoguǒ; Vietnamese: thảo quả) are used in Chinese cuisine, particularly that of Sichuan; and Vietnamese cuisine.
Culinary uses
A commercial pack of black cardamomBlack cardamom pods can be used in soups, chowders, casseroles, and marinades for smoky flavor, much in the way bacon is used.
In India and Parkistan
In India and Pakistan, black cardamom seeds are often an important component of the Indo-Pak spice mixture garam masala. Black cardamom is also commonly used in savory dal and rice dishes.
In China
In China, the pods are used for long-braised meat dishes, particularly in the cuisine of the central-western province of Sichuan.
In Vietnam
The pods are also often used in Vietnam, where they are called thảo quả and used as an ingredient in the broth for the noodle soup called phở.
Attention
Black cardamom is often erroneously described as an inferior substitute for green cardamom by those who are unfamiliar with the spice. Although the flavor differs from the more common green cardamom, black cardamom is sometimes used by large-scale commercial bakers because of its relative cheapness.
Distribution
The largest producer of the black cardamom is Nepal followed by India and Bhutan.
Medicinal uses
In Chinese medicine, tsao-ko is used to treat stomach disorders and malaria.