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Wednesday, September 21, 2011


Green and Black Cardomom

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L. Amomum subulatum (awl-shaped of the leaves), Eng black cardamom. This spice is a member of the Zingiberaces or ginger family. It is an inter-tropical plant found between the Himalayas and southern China. The seeds are used as its relative grains of paradise. The two are confused, as the taste is similar. Due to the drying method used, black cardamom has a smoky aroma, an intensive woody taste and smells like camphor In cookery, it is not a substitute for green cardamom, see cardamomo. Black cardamom seeds are sold in their pods, which are added while cooking stews and pottages, not sweet desserts, but removed before serving. During the medieval times the 3% essential oil content was extracted and used in electuaries such as al-Fārūq theriaca, an antidote against poison. Aside from Avenzoar’s, no other Spanish references to it have not been found to date, not even in any recipes. Today it is an ingredient for garam marsala. [ES: Katzer. “Black Cardamom.” May 18, 03; and García Sánchez. 1992:115-116] 

1 comment:

  1. ¿No hay referencias a que lo usaran como infusión, sólo o con otras especias o hierbas? Hoy en día va incluido en algunas mezclas de té, pero claro que en la Edad Media no se bebía té en Europa... Sin embargo, es muy aromático,y es extraño que no lo usaran, con su afición a los perfumes...