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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.
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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.
It is best stored in the pod, as exposed or ground seeds quickly lose their flavor. 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]
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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 ...
Variants of the dish can substitute chicken with fish, seafood, or pork. Chayote or calabash (upo) can also be substituted for green papaya.In addition to pepper leaves, other leafy vegetables can also be used like pechay, spinach, moringa leaves, and mustard greens, among others.