amomum_subulatum_roxb
Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |||
| amomum_subulatum_roxb [2026/01/16 13:28] – andreas | amomum_subulatum_roxb [2026/01/16 13:29] (aktuell) – andreas | ||
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| Perennial herb of Nepal, India, Bhutan and China, 1-2m high; leaves oblong-lanceolate, | Perennial herb of Nepal, India, Bhutan and China, 1-2m high; leaves oblong-lanceolate, | ||
| - | "The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames. At least two distinct species are called black cardamom: Amomum subulatum (also known as Nepal cardamom) and Lanxangia tsaoko (formerly Amomum tsao-ko). The pods of A. subulatum, used primarily in the cuisines of India and certain regional cuisines of Pakistan, are the smaller of the two, while the larger pods of L. tsaoko (Chinese: wiktionary: | + | "The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames. At least two distinct species are called black cardamom: Amomum subulatum (also known as Nepal cardamom) and [[lanxangia_tsao-ko_crevost_lemarie_m.f.newman_skornick|Lanxangia tsaoko]] (formerly Amomum tsao-ko). The pods of A. subulatum, used primarily in the cuisines of India and certain regional cuisines of Pakistan, are the smaller of the two, while the larger pods of L. tsaoko (Chinese: wiktionary: |
| {{blackcardamom_brianarthur.jpg? | {{blackcardamom_brianarthur.jpg? | ||
amomum_subulatum_roxb.txt · Zuletzt geändert: 2026/01/16 13:29 von andreas