Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- amomum_subulatum_roxb [2017/07/14 11:02] – andreas
+++ amomum_subulatum_roxb [2022/10/03 07:30] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 "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." [[http://en.wikipedia.org/wiki/Black_cardamom]]
-{{http://upload.wikimedia.org/wikipedia/commons/8/86/BlackCardamom.jpg?500}} \\
+{{blackcardamom_brianarthur.jpg?600}} \\
-Author: Brian Arthur  [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], via [[http://en.wikipedia.org/wiki/File:BlackCardamom.jpg|Wikimedia Commons]]
+Author: Brian Arthur  [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]],  [[http://en.wikipedia.org/wiki/File:BlackCardamom.jpg|Wikimedia Commons]]
 Major constituents of the steam-distilled volatile oil of large cardamon (Amomum subulatum Roxb.), grown in Sikkim, India, were 1,8-cineole (61.3%), α-terpineol, α- and β-pinene and allo-aromadendrene. Minor components were monoterpenes like carvone, linalyl acetate and hydroxycitronellal e.g., and sesquiterpenes like α-copaene, and β-cedrene, e.g. \\