Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- lanxangia_tsao-ko_crevost_lemarie_m.f.newman_skornick [2026/01/16 17:07] – andreas
+++ lanxangia_tsao-ko_crevost_lemarie_m.f.newman_skornick [2026/01/16 17:33] (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. At least two distinct species are called black cardamom: [[amomum_subulatum_roxb|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:草果; pinyin: cǎoguǒ; Vietnamese: thảo quả) are used in Vietnamese cuisine and Chinese cuisine, particularly that of Sichuan province. " [[http://en.wikipedia.org/wiki/Black_cardamom|wikipedia]]
-The main constituents of A. tsao-ko oils were eucalyptol (22.6-28.1%), geraniol (7.0-7.1%), geranial (1.6-7.8%), trans-2,3,3A,7A-tetrahydro-1H-indene-4-carbaldehyde (3.7-7.8%), (2E)-decenal (3.0-6.1%), neral (1.0-4.7%), and 4-indanecarbaldehyde (2.3-4.3%). High levels of straight chain unsaturated aldehyde (2E)-decenal (3.0-6.1%) together with the presence of (2E)-decenol and (2E)-dodecenol (0.9-2.5%) and the corresponding acetates seem to differentiate A. tsao-ko further from Amomum subulatum and Elettaria cardamomum. Several smoke-related phenolic compounds like guaiacol, 4-methyl guaiacol, phenol, 4-ethyl guaiacol, p-cresol, eugenol, 3,4-xylenol, 4-methyl syringol and 4-propyl syringol were also present (they are the reason for the strong smoky aroma of this spice). \\
+Amomum tsaoko essential oil odor description: Strong smoky, more or less leathery, sweet dill, aldehydic-nitrilic, not reminiscent of Amomum subulatum; dry-down: smoky, cinnamic, more or less aldehydic-nitrilic. The main constituents of A. tsao-ko oils were eucalyptol (22.6-28.1%), geraniol (7.0-7.1%), geranial (1.6-7.8%), trans-2,3,3A,7A-tetrahydro-1H-indene-4-carbaldehyde (3.7-7.8%), (2E)-decenal (3.0-6.1%), neral (1.0-4.7%), and 4-indanecarbaldehyde (2.3-4.3%). High levels of straight chain unsaturated aldehyde (2E)-decenal (3.0-6.1%) together with the presence of (2E)-decenol and (2E)-dodecenol (0.9-2.5%) and the corresponding acetates seem to differentiate A. tsao-ko further from Amomum subulatum and Elettaria cardamomum. Several wood smoke-related phenolic compounds were present, like carvacrol (0.1-0.4%), thymol, guaiacol, 4-methyl guaiacol, phenol, 4-ethyl guaiacol, p-cresol, eugenol, 3,4-xylenol, 4-methyl syringol and 4-propyl syringol. \\
 [Sim, Sherina, et al. "Amomum tsao-ko—Chinese black cardamom: detailed oil composition and comparison with two other cardamom species." Natural Product Communications 14.7 (2019): 1934578X19857675] [[https://journals.sagepub.com/doi/epub/10.1177/1934578X19857675|PDF]]