Black Cardamom pods are dark brown to black in color and have a tough, dried, wrinkly skin. They are highly aromatic but not as much as Green Caradmom
Origin
The largest producer of the black cardamom is Nepal followed by India and Bhutan. Large Cardamom is cultivated in the Sub-Himalayan region of North Eastern India, Nepal and Bhutan
Varieties
Indian cardamom is offered to the international markets in different grades: Alleppey Green Extra Bold’ (AGEB) Alleppey Green Bold’ (AGB) and Alleppey Green Superior’ (AGS) GREEN CARDAMOM is also graded and sold by sizes like 8mm, 7mm, 6mm & AGS-1 BLEACHED CARDAMOM in AA & AB.
Specification
2.5 to 3 cm in length
Usage
It is used as a flavourant in dishes like Pulavu, Biriyani and meat preparations. It is an ingredient in curry powder and spice masala mixtures and is also used in Ayurvedic and Unani medicines. It has applications in flavouring cola, biscuits, liquors.
Known as
Amomumsubulatum (also known as Nepal cardamom) Amomumcostatum. The pods of A. subulatum,
| Botanical Name | Amomum subulatum |
| English Name | Black Cardamom |
| Hindi Name | Badi Elaichi or Kali Elaichi |
| Family Name | Zingiberaceae |