Cardamom (large)
Hindi Name: Badi Elaichi
Botanical name
Amomum subulatum Roxb.
Family name
Zingiberaceae
Commercial part
Fruit (Capsule) . In India, black cardamom is felt superior for spicy
and rustic dishes and can be used in liberal amounts. Black cardamoms
enhance and intensify the taste of other ingredients if used after
crushing a bit and then used.
There are many distinct species of black cardamom, ranging in pod size
from 2 cm (A. subulatum, Nepal to North Vietnam) to more than 5 cm (A.
medium, China) with different tastes. Large cardamom is the dried fruit
of a perennial herbaceous plant and its quality characteristics are
different from that of small cardamom.
The fruit is 4 to 6 times size of small cardamom has an acceptable
taste, flavor and aroma that stimulates the taste buds when used in rice
and meat preparations, besides a wide range of beverages and sweets. In
India, it is a popular ingredient of pan masala.
India being the largest producer of black cardamom enjoys the monopoly
in this spice. The main production centers are the sub-Himalayan ranges
spread across Sikkim and Darjeeling district of West Bengal.
'Ramsey', Golsey', and 'Sawany' are names that register instant appeal
worldwide. Cardamom oil is a precious ingredient in food preparations,
perfumery, health foods medicines and beverages.
India, a traditional exporter of cardamom to the Middle East countries,
Japan, Russia while Pakistan, Afghanistan, Singapore and UK are the
major importers of large cardamom.
| Name in International
Languages |
| Spanish: |
Cardamomo |
| French: |
Cardamome |
| German: |
Kardamom |
| Swedish: |
Kardemumma
|
| Arabic: |
Hal |
| Dutch: |
Kardemom |
| Italian: |
Cardamomo |
| Portuguese: |
Cardamomo |
| Russian: |
Kardamon |
| Japanese: |
Karudamon |
| Chinese: |
Pai-tou-k'ou |
|
