Cardamom (large)

Hindi Name: Badi Elaichi

Botanical name: Amomum subulatum Roxb.

Family name: Zingiberaceae

Commercial part Fruit (Capsule) . In India, black cardamom is felt superior for spicy and rustic dishes and can be used in liberal amounts. Black cardamoms enhance and intensify the taste of other ingredients if used after crushing a bit and then used.

There are many distinct species of black cardamom, ranging in pod size from 2 cm (A. subulatum, Nepal to North Vietnam) to more than 5 cm (A. medium, China) with different tastes. Large cardamom is the dried fruit of a perennial herbaceous plant and its quality characteristics are different from that of small cardamom.

The fruit is 4 to 6 times size of small cardamom has an acceptable taste, flavor and aroma that stimulates the taste buds when used in rice and meat preparations, besides a wide range of beverages and sweets. In India, it is a popular ingredient of pan masala.

India being the largest producer of black cardamom enjoys the monopoly in this spice. The main production centers are the sub-Himalayan ranges spread across Sikkim and Darjeeling district of West Bengal.

'Ramsey', Golsey', and 'Sawany' are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages.

India, a traditional exporter of cardamom to the Middle East countries, Japan, Russia while Pakistan, Afghanistan, Singapore and UK are the major importers of large cardamom.

Name in International Languages
Spanish:	Cardamomo
French:	Cardamome
German:	Kardamom
Swedish:	Kardemumma
Arabic:	Hal
Dutch:	Kardemom
Italian:	Cardamomo
Portuguese:	Cardamomo
Russian:	Kardamon
Japanese:	Karudamon
Chinese:	Pai-tou-k'ou