Cardamom

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Black cardamom, also known as hill cardamom, is a spice that is commonly used in Indian and other Asian cuisines. It is the dried fruit of the Amomum subulatum plant, which is native to the eastern Himalayas and some parts of India.

Black cardamom is larger and darker than green cardamom, and has a smoky, earthy flavor, with a hint of camphor. It is often used in savory dishes such as curries, stews, and rice dishes, and is a key ingredient in some spice blends like garam masala.

In addition to its culinary uses, black cardamom is also used in traditional medicine practices. It is believed to have anti-inflammatory and digestive properties and is sometimes used to treat respiratory issues.

When using black cardamom in cooking, it is often best to lightly crush the pods to release the seeds and flavor, then add them to the dish during cooking. The pods can be removed before serving.

There is no spice more popular than black cardamom, also referred to as Amomum subulatum. In addition to offering huge health benefits, it can be used therapeutically as well as for culinary purposes. It has been used to treat diseases and pains since ancient times. This fruit is a great source of antioxidants, vitamin C, potassium, and other essential minerals. In addition to treating stomach disorders, indigestion, and common infections, it can also help with dental problems. Malaria was treated with sit in ancient China. The unique properties of this plant purify and detoxify the body. It is a good aroma that controls blood sugar, blood pressure, hair fall, and more.

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