Cardamom Black Whole

Botanical Name:  This plant is known as Amomum subulatum.

Common Name:

• English:Whole black cardamom pods.
• Hindi:बड़ी इलायची एक प्रकार का मसाला है जो अपने विशिष्ट स्वाद और गंध के लिए जाना जाता है।
• Bengali:বড় এলাচ হল এক ধরনের মিষ্টি ফল, যা তার স্বাদ ও গন্ধের জন্য পরিচিত।
• Tamil:Large Starfruit
• Telugu:Large Fig Tree
• Kannada:The Dodda Elakki is a large species of fig tree.
• Malayalam:Black Pepper.
• Gujarati:Large Cardamom (Amomum subulatum)
• Marathi:मोठी वेलची एक प्रकारची वेल आहे ज्याचा उपयोग काही संदर्भात केला जाऊ शकतो.
• Punjabi:Large Cardamom (Note: I rewrote the text without adding any extra words, just making it clear and concise.)
• Urdu:Large Cardamom Pods.
• Chinese: 草果 (Cǎo Guǒ)
• Nepali:I don't see any text to rephrase. Please provide the original product description text for me to work with. I'll be happy to help you rephrase it while keeping the meaning, improving clarity and fluency, and removing marketing fluff.

Origin:  India

Harvested: Cultivated

Parts Used: Pods

There is no original text provided. Please paste the original text you'd like me to rephrase, and I'll be happy to assist you.

Black cardamom, also known as badi elaichi or kali elaichi, is a key Indian spice used in many signature dishes. It comes in seed pods that range from dark brown to black, with a distinctive smoky flavor developed during the drying process. As one of the world's priciest spices, cardamom is valued for its robust taste and is surpassed only by vanilla and saffron in terms of cost per weight. Both the pods and seeds are used in cooking and can be found throughout the year.

Black cardamom grows on an herbaceous plant in the Zingiberaceae family, producing pods that have a thick, dried exterior and contain small, dark-colored seeds. Note: I removed some of the extraneous words to make the text more concise while still conveying the same information.

The Amomum genus is found throughout the mountainous regions spanning from the Himalayas to southern China. Its primary cultivation areas include eastern Nepal, India, and Bhutan, with over half of global production originating in India.

How to use:

Whole black cardamom pods are used as a spice.

Hot Infusion:

To prepare dried herbs or flowers, combine 2-3 tablespoons with hot water in a cup or teapot. Cover and steep for 10-30 minutes to release the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and press out as much liquid as possible to enjoy.

Tips:

• You can sweeten your herbal tea using honey, natural fruit juice, stevia leaf powder, or licorice root powder.
• Freeze tea in ice trays or pop molds to create ice cubes or pops.

 Precautions: 

Before using this herbal product, it is recommended that you consult with a qualified healthcare professional, especially if you are pregnant, breastfeeding, or taking medication.

This website provides information for educational purposes only.ONLY

The statements made about this product have not been reviewed or approved by Health Canada.

This product is not intended for use as a diagnostic tool, treatment, or remedy for any medical condition.