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Amomum costatum Steud. Cardamomum costatum (Thunb.) Willd. Cardamomum medium Blume; Elettaria costata B.Heyne; Elettaria media (Wight & Arn.) B.Heyne ex Planch.
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 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.
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 ...
In China, Amomum was an important part of the economy during the Song Dynasty (960–1279). [40] In 1150, the Arab geographer Muhammad al-Idrisi noted that cardamom was being imported to Aden, in Yemen, from India and China. [40]
Hammatoceras costatum (Gabilly, 1973) Hammatoceras pachu Buckman, 1921; Hammatoceras clausum Gabilly, 1973 [3] Hammatoceras semilunatum Quenstedt, 1885; Hammatoceras roubanense Elmi, 1998; Hammatoceras bonarellii Parisch & Viale, 1906; Hammatoceras subplanatum De Brun, 1932; Hammatoceras speciosum Janensch, 1902
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 ...