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Cardamom is not a difficult plant to grow, though it requires constant moisture and humidity levels higher than 50 percent. You also must ensure you have ample space for it because it will quickly ...
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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.
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]
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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.
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.
After a summer full of grilled zucchini and yellow squash, now is the perfect time to switch things up and cook some winter squash. So what exactly sets summer and winter squash varieties apart?