Black Cardamom for Indian Curry Recipe’s
Perfect for Indian curry recipes the Black Cardamom (Amomum Subulatum) –
Grow your own curry challenge is still on and the black Cardmom seeds for this exotic spice is a definite plant that should be ticked off your list, as a Indian curry recipe ingredient plants4presents.co.uk have provided ours! Black Cardamom comes from an herbaceous perennial that is native to India and Asia. It is a culinary herb that is used in Chinese, Vietnamese and Indian cooking. Vikings are said to have taken the spice to Scandinavia where it is used in baking breads and pastries still to this day. In the Arabic culture, Cardamom is used to flavour coffees and teas. The flavour of Black Cardamom is said to be a dark, smoky flavour with a taste of camphor and mint.
The Cardamom spice is found in the dried seedpods and seeds. The small, brown-black sticky seeds are contained in pods which are collected just before maturity. Keep the Cardamom seed in its seedpods as husked seed and ground seed loses its flavour quickly. Always store it in an airtight container, ready for your next Indian curry recipe.
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These rare cardamom plants are the variety that produce the sought after black smoky pods used in cooking. It’s a bit of a challenge to get the pods in this country but they make attractive houseplants in their own right. For 2014 Plants4presents have these black cardamom plants in for our readers and are a real collector’s item and looking nice and strong as pictured. They will do best in a warm, not too bright spot indoors and they will grow on from year to year.
How To Grow Cardamom Seeds: Start the cardamom plant indoors in the winter. These herb seeds can be slow to germinate. Amomum subulatum is a clumping evergreen plant. It flowers from late spring through mid-summer. In the wild it is found growing under the shade of trees and in areas where there is plenty of moisture. Protect Cardamom herb plants from cold temperatures and freezing.
Characteristics: The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames. Black Cardamom herb was used in Chinese medicine as a medicinal herb. It was said to treat stomach ailments and malaria. Cardamom is rich in vitamins and minerals. The essential oil is used as an antiseptic and local anesthetic.
Culinary uses: Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice; actually, it is just not as well suited for the sweet/hot dishes which typically include cardamom, and that are more commonly prepared outside the plant’s native range. Black cardamom, by contrast, is better for hearty curries, meat stews and similar dishes. Ideal for Indian curry recipes and much more..