Green cardamom, also known as true cardamom, is the commonest variety. This is distributed from India to Malaysia.
- It is used to flavor both sweet and savory dishes.
- It is also added to rich curries and milk-based preparations for its fragrance.
- Tea and coffee are also spiced with cardamom.
Black cardamom is native to the Eastern Himalayas and is mostly cultivated in Sikkim, Eastern Nepal, and parts of West Bengal in India. It is brown and slightly elongated.
- It is used only in savory dishes like curries and biryani.
- It is also an essential ingredient in garam masala (the blend of spices).
- The dark brown seeds are known for their medicinal values – particularly so because of their nutrient content (volatile oils, calcium, iron, etc.).
Independently, it works in –
- Throat irritation
- Bad breath
- Burning sensation in the abdomen, during micturition, and heartburn
- Stomachache with burning sensation
- Excessive thirst