Black Cardamom ( Alainchi )
- Seeds – stomachic, useful in neuralgia and also for various
- Oil from seeds – aromatic, stimulant, stomachic and
applied to eye lids to allay inflammation.
- Black cardamom is largely used in savory Indian dishes ranging from curries, stews, daals (lentil dishes), and pilafs.
- In China, the pods are used for jin-jin braised meat dishes, particularly in Sichuan cuisine, and in Vietnam, they are used as an ingredient in pho noodle soup.
Nepal is one of the largest growers of Black cardamom. Native to sub-Himalayan region, black cardamom is the dried fruit of a perennial herbaceous plant of the ginger family. Apart from its usage in India, Nepal and other Asian countries, black cardamom is not very common. Intense flavor: Black cardamom has a pungent, almost menthol, flavor. You can use it in the same way you would milder green cardamom in spice blends or recipes, but you should consider balancing it out with other sweet or spicy flavors, such as cinnamon, sichuan peppercorns, or chiles.
10 Health Benefits of Cardamom:
- 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.
Consuming black cardamom helps in various digestive disorders and also helps in fighting stomach ulcers. It also keeps the acids in the stomach under proper control. It also improves your appetite and helps in maintaining good heart health as well. It also keeps issues of gas and bloating at bay. Both black and green cardamom are beneficial for you; both have their benefits. However, the medicinal form of black cardamom is considered more useful.
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