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Geographical region for growth of Black Cardamom
Black cardamom is largely grown in the Sub-Himalayan regions of North Bengal, Bhutan, Nepal, Assam and Sikkim. Though it shares its generic name with green cardamom produced in southern India, it is starkly different from them. Black cardamom pods are larger in size than the green cardamoms and look like tiny fibrous coconuts. It grows in cold humid conditions under shade of trees at an altitude between 800-2000 meters above MSL., with an average precipitation of 3000-3500 mm spread over about 200 days and with temperature ranging from 6-30 degree C.
Each cardamom pod encloses several dark brown seeds which contain the entire flavour. An analysis of the cardamom capsule shows it to constitute of carbohydrates, moisture, protein, ether extract, volatile oil, crude fibre, calcium, phosphorus and iron. The seed contains volatile oil. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance.
It is used as a flavourant in dishes like Pulav, 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 and liquors. Along with green cardamom, it is an essential ingredient in garam masalas [a blend of mixed spices].
From the Himalayan slopes to your kitchen.