Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:16461264 - Herb and Spice Companion_146-256.indd 164 3/7/15 5:30 pm
(Text)HERB & SPICE COMPANION- 164 –
BLACK CARDAMOM
Amomum subulatum
Other common name: NepalCardamom
Flavors: pungent, warm,
camphorous, piney, earthy, smokyBlack cardamom, also called Nepal or brown cardamom, is a slightly larger, “hairy,”
dark-brown seedpod with a smokier fla-
vor than the more commonly used green
cardamom. The distinct aroma and taste
come from the different drying method:
Black cardamom seedpods are dried
over an open fire rather than in the sun.
This deep flavor is exclusively suited to
rich, savory dishes, as opposed to green
cardamom’s affinity for sweets.
Less expensive than its highly cov-
eted green cousin, it’s also found in var-
ious spice blends, including garam mas-
ala, curry powder, and tandoori spices
(see pages 250–251).In the Garden
Black Cardamom, a perennial, needs rainy, humid, tropical climates to survive out-
doors, but can be grown successfully indoors in a container if proper conditions are
met. Plants grown in containers indoors will very likely never flower or produce seeds,
but they can be used for their long, flavorful leaves instead. Adequate temps range
from 72° to 80°F.
Size: Up to 10 feet tall
Container: At least 10 to 15 inches deepHEALTH BENEFITS
An ancient medicinal spice,
cardamom has long been used as a
digestive aid, treating gas, stomach
cramps, constipation, and heartburn.
It’s also a boon for the immune
system, offering antibacterial,
antifungal, and antioxidant powers,
the latter of which help protect
against damage to DNA and,
consequently, conditions like cancer
and heart disease.Job:07-61264 Title:RacePoint - Herb and Spice Companion
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