The famous Indian spice known as badi elaichi or kali elaichi is utilised in many of the cuisine’s iconic dishes. It comes in the shape of seed pods that range in colour from dark brown to black and have a smoky flavour as a result of the way they are dried. Cardamom is the third-most costly spice in the world and is used for its strong, powerful flavour. Only vanilla and saffron are more expensive per unit weight. The seeds and pods may be found all year round and are both used in cooking.
The scientific name for black cardamom is Amomum subulatum. On a herbaceous plant from the Zingiberaceae (ginger) family, it develops in pods. The pods are about an inch long, with a thick, wrinkled, dry exterior that contains tiny, sticky, dark-colored seeds. Black cardamom has a strong flavour of citrus and eucalyptus and a strong fragrance. Amomum is a genus with several species that are found across the hilly region from the Himalayas to Southern China. Eastern Nepal, India, and Bhutan are the principal producing areas. India produces more than half of the world’s crop.
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