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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.
Amomum is a genus of plants containing about 111 species native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. [ 1 ] [ 2 ] It includes several species of cardamom . Plants of this genus are remarkable for their pungency and aromatic properties.
Amomum costatum Steud. Cardamomum costatum (Thunb.) Willd. Cardamomum medium Blume; Elettaria costata B.Heyne; Elettaria media (Wight & Arn.) B.Heyne ex Planch.
As of June 2024 Plants of the World Online recognises 111 species in the genus Amomum, as follows: [1] Amomum alborubellum K.Schum. & Lauterb.
Pho noodles are clear, tender, and made with white rice flour. Ramen noodles are yellow, bouncy, and made with wheat flour. Pho has a clearer and lighter soup than ramen. Ramen is hearty and has a ...
They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia.
This genus is known in the fossil record in the Middle Jurassic, from 175.6 million years ago to about 171.6 million years ago. Fossil shells within this genus have been found in Canada, France, Germany, Hungary, Indonesia, Italy, Spain, Tunisia and the United Kingdom.
Lanxangia tsao-ko, formerly Amomum tsao-ko, and also known as red cardamom or Chinese black cardamom, [3] is a ginger-like plant known in English by the transliterated Chinese name (Chinese: 草果; pinyin: cǎoguǒ; Jyutping: cou 2 gwo 2; Pe̍h-ōe-jī: chháu-kó). It grows at high altitudes in Yunnan, [2] as well as the northern highlands of ...