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Cardamom plants tend to fill out a pot quickly with their root system, and when they become root-bound, they often stop blooming. Once you notice the roots start pushing up out of the pot, you can ...
Amomum compactum – now Wurfbainia compacta [8] Amomum costatum – now Hornstedtia costata [9] Amomum dallachyi – now Meistera dallachyi [10] Amomum elegans – now Wurfbainia elegans [11] Amomum ensal – now Elettaria cardamomum [12] Amomum epiphyticum – now Epiamomum epiphyticum [13] Amomum filiforme – now Hedychium coronarium [14]
Amomum subulatum, also known as black cardamom, hill cardamom, [2] Bengal cardamom, [2] greater cardamom, [2] Indian cardamom, [2] Nepal cardamom, [2] winged cardamom, [2] big cardamon, [3] [4] or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae.
Alleppey Green Cardamom is a variety of cardamom that originated from the present day of the Indian state of Kerala. The area of production of this variety of pepper spans across Southern Kerala, Western and Southern Tamil Nadu along the Western Ghats. It finds mention in ancient Hindu texts and is one of the spices traded since antiquity.
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Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1 + 1 ⁄ 2 teaspoons (7.4 ml) of ground cardamom. [citation needed] Cardamom is a common ingredient in Indian cooking.