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	Cardamom - Wikipedia, the free encyclopedia
		Cardamom is native to the tropical rainforests of south India, Sri Lanka, Malaysia and Sumatra; it is now also grown in Nepal, Thailand and Central America.
		Elettaria subulatum (the usual type of cardamom) is used as a spice, a masticatory and in medicine; it is also sometimes smoked; it is used as a food plant by the larva of the moth Endoclita hosei.
		Ground cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavour of masala chai.
	en.wikipedia.org /wiki/Cardamom (547 words)

	Spices at Penzeys Spices Cardamom
		In India where both green and fl cardamom are used, it is an important ingredient in meat and vegetable dishes.
		Cardamom is a pod consisting of an outer shell with little flavor, and tiny inner seeds with intense flavor.
		Black cardamom, long a staple in African cooking, was originally used in India as a cheap substitute for green cardamom pods.
	www.penzeys.com /cgi-bin/penzeys/p-penzeyscardamom.html (222 words)

	Cookbook - Cardamom - English Version (Site not responding. Last check: 2007-10-12)
		Cardamom was grown in the garden of the king of Babylon in 721 b.c.
		Cardamom may be bleached to a creamy white colour in the fumes of burning sulfur.
		The name cardamom is sometimes applied to other similar spices of the ginger family (Amomum, Aframomum, Alpinia) used in cuisines of Africa and Asia or as commercial adulterants of true cardamoms.
	www.cookbook.hu /angol_receptek/CardamomE.html (605 words)

	TheSpiceBarn.com \| Spice Dictionary
		Cardamom is an extremely flavorful and ancient spice native to India.
		Black cardamom has a unique smoky flavor and is usually used as a cheaper substitute for green cardamom pods.
		Cardamom is a pod consisting of an outer shell with a little bit of flavor and tiny seeds inside with very intense flavor.
	www.thespicebarn.com /spices.asp?id=10 (264 words)

	Food-Info.net : Overview of common spices : Black Cardamom ( Amomum subulatum )
		In India, fl cardamom has its special field of application, and although green and fl cardamoms are frequently interchangeable, the fl variety is felt superior for spicy and rustic dishes, while green cardamom is much preferred by the Imperial (Mughal) cuisine with its subtle blend of sweet fragrances.
		Black cardamom can be used in rather liberal amounts, up to a few capsules per person.
		The smoky fragrance of the pure spice is not discernible in the finished dish; fl cardamom cannot dominate a dish, but enhances and intensifies the taste of other ingredients.
	www.food-info.net /uk/products/spices/bcarda.htm (368 words)

	Cardamom : Black cardamom
		Cardamom (Elettaria cardamomum) is a pungent aromatic herb belonging to the Zingiberaceae family.
		Black cardamom (豆蔻) is a Chinese species of the plant, used in the same way as the green Indian variety.
		A touch of cardamom is often used in Danish pastry and breads.
	www.termsdefined.net /bl/black-cardamom.html (219 words)

	Khiyar Mikhalil - Egyptian's Pickled Cucumners
		The dark brown and fl pods are up to six times larger than green cardamom and come from the same family.
		All cardamom should be stored in airtight containers in a cool, dry place away from sunlight.
		Green cardamom pods are sold through natural-food stores; green and fl cardamom can be found at specialty spice retailers and at Indian and Middle Eastern groceries.
	members.cox.net /ahmedheissa/recspice.htm (479 words)

	CNN.com - Food Central - Key Ingredient - Cardamom: For sweet and savory - December 22, 2000
		Cardamom is found as a flavoring in coffee, tea, or whipped with cream as topping for desserts.
		Green cardamom is common to India, fl cardamom to Africa, and white or bleached cardamom to Scandinavia.
		Cardamom is usually sold in the pod or seeds are ground and sold as powder.
	www.cnn.com /FOOD/key.ingredient/cardamom (487 words)

	cardamom
		The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume.
		Black cardamom is blunter, the eucalyptus and camphor suggestions very pronounced.
		Cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan.
	www.theepicentre.com /Spices/cardamom.html (721 words)

	<ask kurma>
		Commonly referred to as green cardamom because the pods are bright green in colour and not to be confused with brown or large cardamom (Cardamomum amomum) mentioned above.
		Cardamom is native to the Western Ghats of India and Sri Lanka.
		Some white cardamom pods (now rarely available) are not the Thai variety but are the green ones that have been bleached with peroxide or sulphur dioxide, and are not recommended.
	kurma.net /faq/ask59.html (508 words)

	Cardamom Seed - Elettaria cardamomum - Encapsulated Botanical - Herbs (Site not responding. Last check: 2007-10-12)
		Cardamom was used in perfumes by ancient Greeks and Romans, and also recommended by Apicius, a famous Roman epicure, to counteract over-indulgence in drinking alcohol.
		Cardamom is still used in a variety of cuisines today, primarily in and around the Indian subcontinent and in Scandinavia.
		Black Cardamom (or brown Cardamom) is a collective name of several Cardamom-related plants growing in the mountains from Central Africa to Vietnam.
	www.viable-herbal.com /singles/herbs/s823.htm (1120 words)

	Cardamom Small, India
		General Description: Cardamom is the dried fruit of a herbaceous perennial, with branched subterranean rhizomes.
		This is the grade of cardamom produced as it is. This grade will contain all size, matured and immature capsules, fl, yellow and splited cardamom.
		Black / Brown colour seeds are the original content in every cardamom capsule.
	www.plantexagro.com /cardamom.html (252 words)

	cardamom, grow cardamom, black cardamom seeds, herbs cardamom, cardamom quick bread, cardamom sheesha, banana fasting ... (Site not responding. Last check: 2007-10-12)
		cardamom, grow cardamom, fl cardamom seeds, herbs cardamom, cardamom quick bread, cardamom sheesha, banana fasting cardamom, cardamom cookies, cardamom, what does cardamom taste like, what is cardamom, apa itu cardamoms, banana fast cardamom, cardamom bread, cardamom growing conditions, chi tea with whole cardamom seeds, elettaria cardamomum, history of cardamom, smoking cardamom, walnut cardamom bread
		Cardamom is one of those distinctive spices that have been adopted by some very different cuisines.
		The pods of the plant, which can be white, green, or fl are opened, and the tiny seeds inside are used whole or ground as needed.
	www.todays-gardener.com /herbs/cardamon-elettaria-cardamomum.html (440 words)

	Cardamom - exotic cardamom, cardamon spice - Food Reference
		Cardamom is a distinctively pungent aromatic spice that is part of many different world cuisines.
		Cardamom (Elletaria Cardamomum) is a member of the Zingiberaceae or ginger family.
		Because cardamom is a spice of the tropics it requires abundant rainfall and a mean Temperature of 72º F (22ºC).
	www.foodreference.com /html/artcardamom.html (842 words)

	Spice Pages: Pepper (Piper nigrum, Black Peppercorns)
		Black pepper is native to Malabar, a region in the Western Coast of South India; today, this region belongs to the union state Kerala.
		Black pepper from other countries where it has been introduced to more recently is named after the trade center (Bangkok, Saigon); these proveniences are less valued, as they vary in heat and lack the complex aroma found in Indian and (to lesser degree) Malesian cultivars.
		Black pepper is particularly popular for comparatively mild stews as preferred in the cuisine of the Royal Thai Court.
	www.uni-graz.at /~katzer/engl/Pipe_nig.html (3750 words)

	Spice Pages: Black Cardamom (Amomum subulatum)
		Black cardamom is, in most books, described as an inferior substitute to green cardamom, but this is simply untrue.
		In the mountains of Sichuan province in central China, fl cardamom is commonly employed in long-simmered meet stews together with other dried spices.
		xiang liao are cassia, Sichuan pepper, fl cardamom, star anise and lesser galangale; less commonly, Sichuan cooks employ greater galangale, cloves, nutmeg and licorice.
	www.uni-graz.at /~katzer/engl/Amom_sub.html (612 words)

	Black Cardamom (Site not responding. Last check: 2007-10-12)
		Unlike the green pods this cardamom is rarely used in deserts and sweet dishes.
		Black cardamom is now a staple in African, Indian and Middle Eastern cooking.
		Black cardamom has a unique smoky flavor and is just excellent in rice.
	www.ethnicfoodsonline.com /african/Durban-Curry/Black-Cardamom-B0000YQRGW.htm (121 words)

	Loose Tea - black, chai, green, herbal etc.
		Black Tea—To make fl tea, the tea leaves are picked and then withered to reduce the moisture content.
		Oolong Tea—Oolong teas are processed like fl teas but their shorter withering and oxidation process produces a tea with color and flavor somewhere between a fl and green tea.
		China Black Tea — This basic, bold, strong fl tea is often used for blending.
	www.frontiercoop.com /learn/nf_tea.html (518 words)

	A Larger Hope For The Large Cardamom---------! (Site not responding. Last check: 2007-10-12)
		Out of 4000 metric tonnes of annual output of large cardamom in the country, 88% comes from sikkim and is this state’s major income earner.
		More oil content and absence of burning smell in an improved quality of large cardamom obtained with new drying technique can open new avenues of marketing large cardamom such as oil extract which is presently being practicsed for small cardamom (International market price for oil extracted from small cardamom is around $150-200 per litre).
		Since large cardamom estates are located in remote hilly and difficult terrains of eastern Himalayan ranges in Sikkim, transportation of fresh cardamom and fuelwood is a major problem faced by farmers.
	www.teri.res.in /teriin/news/terivsn/issue1/newsbrk.htm (908 words)

	eG Forums -> Green Cardamom
		When I first saw the cardamom, my gut reaction was to use it in a chai spice mix, because chai is one of my favorite beverages.
		Black cardamom is a different beast and is not a substitute for the green one.
		As Monica indicated, fl cardamom is quite different from green cardamom.
	forums.egullet.org /index.php?showtopic=34544 (1916 words)

	Cardamom Pods, Black - Savory Spice Shop, Inc.
		Black cardamom can be used liberally and won’t dominate a dish, in fact it enhances and intensifies the flavors of the other ingredients.
		Black cardamom is a key ingredient in our Marrakech Moroccan blend.
		Cardamom is native to the mountainous area of the Himalayas.
	www.savoryspiceshop.com /spices/cardblk.html (174 words)

	Spice Pages: Cardamom Seeds (Elettaria cardamomum)
		Some of these have a eucalypt-like flavour worth dealing with in their own right (see fl cardamom) while others are more pungent and almost peppery (see grains of paradise); yet many of them are quite unpleasant.
		Cardamom is often named as the “third most expensive” spice in the world (after saffron and vanilla), and the high price reflects the high reputation of this most pleasantly scented spice.
		Black cardamom (or brown cardamom) is a collective name of several cardamom related plants growing in mountains from Central Africa to Vietnam.
	www.uni-graz.at /~katzer/engl/Elet_car.html (1363 words)

	Talk:Black cardamom - Wikipedia, the free encyclopedia
		Even if it has ever been valid, if it is not now it should be labelled as a synonym.
		Also, reference to this plant as "back cardamom" outnumber references to "brown cardamom".
		Clearly both names should be mentioned, but it should not have been moved to a less used name.
	www.wikipedia.org /wiki/Talk:Black_cardamom (106 words)

	PLANT CULTURES - Cardamom plant profile
		The word cardamom is sometimes used for species of the closely related genus Amomum which are also members of the ginger family.
		Black cardamom, Amomum subulatum, is the best known of these related species.
		Cardamom is native to India and Sri Lanka where it occurs in the wild.
	plantcultures.org.uk /plants/cardamom_plant_profile.html (220 words)

	The Spice Must Flow: Cardamom and Black Pepper Chicken
		Cardamom Recipe #2 There are many versions of this recipe floating around London's Indian restaurants, and it was probably created by a British-Indian chef.
		Put in the onion and fry, stirring at the same time, for 6 to 7 minutes, or until the onion turns a reddish-brown color.
		I ordered both fl and green cardamom pods from Penzey's for this month's expeirments.
	www.of2minds.org /spice/archives/001006.html (619 words)

	Black cardamom - Encyclopedia, History, Geography and Biography
		Black cardamom (Amomum subulatum), also known as brown cardamom or Nepal cardamom, like cardamom is in the Zingiberaceae.
		It is used in the same way as the green Indian cardamom, but has a drastically different flavor so is not a substitute in the same recipes.
		This encyclopedia, history, geography and biography article about Black cardamom contains research on
	www.arikah.net /encyclopedia/Black_cardamom (91 words)

	Who Wants Seconds?: Cardamom: The Queen of Spices
		I just did some cardamom crepes (recipe at my blog), but my favorite is making real hot chocolate with fl cardamom.
		I love putting cardamom in coffee.) Or we crush green cardamom seeds till they are a fine powder and use those in curries.
		The shortbread-like thin layers (flavoured with almond extract and cardamom) are held together with a prune and cinnamon filling.
	whowantsseconds.typepad.com /who_wants_seconds/2005/02/cardamom_the_qu.html (944 words)

	Medicinal Spices Exhibit - UCLA Biomedical Library: History & Special Collections (Site not responding. Last check: 2007-10-12)
		It is related to fl cardamom, and to melegueta (also known as grains of paradise), a peppery cardamon-like seed which grows mainly in West Africa; this was a popular European import in the Middle Ages and the Renaissance.
		Cardamom is particularly popular in Arab countries for flavoring coffee, and perhaps half the world’s production is thus used.
		Cardamom and related spices were used by the Romans, and it remains popular in baked products in Scandinavian and Baltic countries.
	unitproj.library.ucla.edu /biomed/spice/index.cfm?displayID=3 (394 words)

	Indian Institute of Spices Research
		Tissue cultured plants of spices such as fl pepper, cardamom, ginger, turmeric were evaluated in the field.
		This coupled with molecular characterization indicated that Tcplants are genetically stable in fl pepper, cardamom bur some degree of variability was noticed in ginger and turmeric.
		Embryogenic calli of cardamom and ginger were successfully transformed and transient expression of GUS was reported using pAHC 25 vector using biolistics.
	www.iisr.org /parliament/index.php?body=biotechnology (1384 words)

	Cook's Thesaurus: Indian Spices
		fl cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes.
		fl mustard seeds Notes: Indian cooks prefer these over the larger yellow mustard seeds that are more common in the west.
		Don't confuse this with the more common (green) cardamom, which comes in round green or tan pods.
	www.foodsubs.com /SpiceInd.html (533 words)

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