Black cardamom; It is a popular Indian spice called Badi Elaichi or Kali Elaichi. This special spice, which is widely used in Indian cuisine, is low in our country and is low.
Spice; It is in colors ranging from dark brown to black and has a smoky taste due to drying method.
Cardamom; It is used for its brave and ambitious taste, regardless of what color and are among the most expensive spices in the world.
The scientific name of the black cardamom is Amomum SUBULATUM. It grows on a herbaceous plant of Zingiberraceae (ginger) family.
The shells are hard, dry, wrinkled, small, sticky, dark colored seeds. It has a sharp aroma that resembles citrus and eucalyptus.
Varieties
Various species of Amomum genus are scattered in the entire mountainous area from Himalayas to South China. The main production zones are Eastern Nepal, India and Buetan. More than 50 percent of the world harvest is produced in India.
There are at least two types of black cardamoms: amomum subulatum and amomum tsao-ko. The species used in Indian cuisine is Amomum Supulatum, which is smaller than the amomum TSAO-Co-co-co-co-winded, which is the black cardamom used in Chinese dishes.
In addition, there is an African variety called Madagascar, Somalia and Cameroon and another sharp form called Paradise grains in West Africa.
https://egepazarindan.com/cennet-taneleri-biberi-nedir-malageta-biberi-tadi-nasil/ What is the difference of green cardamom? There are two main types of caculi: black and green.
The green, which is green, comes from the Elettaria plant and harvested without ripening, while the black ones are collected much later and then dried on fire.
In recipes, black should not be used if a recipe requires a green one, since it has extremely different taste profiles in two types.
Green; While adding a light, sensitive taste to the food, the black is much more pronounced
Unlike the green caculu, which is a popular Scandinavian material, the black variety of this spice is rarely used in sweet meals due to its strong smoke and menthol flavors.
When using a green cardamom, it is recommended to remove and grind the seeds from the shells before adding to the recipes. The black caculle is best when a tariff is added as a whole and removed just before serving.
How is the taste of the black cardamom? It can be noted that the black caculle with its menthol striker aroma is also included in the “warming” spices category with black pepper, cloves and Chile pepper.
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