The difference between green and black cardamon is the green cardamom has a very strong and intense aroma and flavor, while the black cardamom has a smoky and vaguely camphor-like flavor.
And the taste of black cardamom has a coolness that is sometimes likened to that of mint, but both the forms of cardamom are used for the purpose of adding flavor to foods and drinks
Cardamom is like cinnamon and is in the ginger family and cardamom has a similar flavor to cinnamon.
Cardamom is a more expensive spice compared to cinnamon.
It is richer in zinc, potassium, phosphorus, magnesium, copper, and vitamins C, B1, B6.
Comparatively, cinnamon is richer in fibers, vitamins K, E, B2, B5, and A.
They have antioxidative, antidiabetic, cardioprotective, anticarcinogenic properties.
The flavor of cardamom is similar in taste to allspice.
The flavor of cardamom is also similar to an herbal warmth like a fragrant cross between eucalyptus, mint, and pepper more citrusy than fennel and sweeter than cumin.
Cardamom is so expensive because it needs to be and is harvested by hand.
Harvesting cardamom is a very labor-intensive handpicking process.
Each cardamom pod must be picked when it is about ¾ ripe so time and care are needed to yield this spice.
Cardamon lasts from a few months to a year.
You should keep ground cardamom in a cool, dry place in a tightly closed container.
To check if it is still usable, pinch a little bit between your fingers and smell it.
If it's lost its potency and smells weak, discard it and get fresh cardamom.
You can buy Cardamom at Walmart, Amazon.com and most other grocery stores.
You can find green cardamom sold as ground cardamom and whole cardamom pods in the spice section of the grocery store.
Black cardamom is best found at an international specialty grocer, and you will find green cardamom there generally at a much better price than the usual supermarket.
Cardamom is actually a seed and not a nut.
The Cardamom is a seed that comes from the Cardamom Plant.
Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.
Both genera are native to the Indian subcontinent and Indonesia.
The green pods, elettaria cardamomum, also known as “true cardamom,” have the characteristics most recognized as cardamom flavor: an herbal warmth like a fragrant cross between eucalyptus, mint, and pepper—more citrusy than fennel and sweeter than cumin.
Whether used in an Indian curry or a Scandinavian pastry, cardamom is an intense, slightly sweet spice that instantly brings warmth and sweetness to any recipe.
Cumin has the same characteristics as cardamom seeds, it has a nutty flavor, and it is spicy.
Cumin is gotten from the seeds of a leafy herb plant known as Cuminum cyninum, and it is a member of the parsley family.
These seeds are dried and grounded into powder, and it is commonly used to spice up and flavor dishes.
Cardamom is good for curing stomach problems like indigestion, gas and constipation.
Cardamom contains chemicals that are known to increase the movement of food through the intestine.
The best replacements for ground cardamom are spices that have that same aroma and flavor, such as allspice, cinnamon, and nutmeg.
If you are running out of cardamom when cooking curries and meats that require spiciness, you can use a mixture of cumin and coriander instead.
Cumin and coriander will bring earth taste, warmth, and aroma to dishes.
Combine half of the cumin and coriander in equal proportions to substitute for 1 teaspoon of cardamom.
The health benefits of Cardamom include.
Antioxidant and Diuretic Properties May Lower Blood Pressure.
May Contain Cancer-Fighting Compounds.
May Protect from Chronic Diseases Thanks to Anti-Inflammatory Effects.
May Help with Digestive Problems, Including Ulcers.
May Treat Bad Breath and Prevent Cavities.