The seeds contain 3% of an essential oil, which is dominated by 1,8-cineol
(typically 70%). Smaller and variable amounts of α-terpinyl acetate, limonene, terpinene,
terpineol and sabinene have also been reported
(Phytochemistry, 9, 665, 1970)
The pericarp contains small amount (0.2%) of essential oil, with a much reduced 1,8-cineol fraction compared to the seed oil.
On the other hands, it ontains a few percent of sesquiterpenoids (spathulenol, germacrene D, β-selinene). The brown
colour of the pericarp is attributed to 0.1% anthocyanines (cyanidin-3-glucosid, cyanidin-3,5-diglucosid); similar compounds
make for the red colour of some onion cultivars.
Amomum subulatum: Black Cardamom pods growing near the base of the stems (Nepal)
Black Cardamom pods grow in clusters at the base of the stem
Amomum subulatum: Black Cardamom flower (Nepal)
Black Cardamom flower
Origin
Several species of the genus Amomum are distributed all over
the mountainous area from the Himalayas to Southern China. Furthermore, some
African cardamoms (genus Aframomum, in Madagascar, Somalia and
Cameroon; another member of this genus is the pungent West African spice
grains of paradise) have a similar taste and appear
sporadically on the Western market.
A. subulatum is native to the Eastern Himalayas; the main
production regions are Eastern Nepal, India (mostly in the tiny union state Sikkim) and Bhutan. More than 50% of the world’s harvest are produced in India.
Etymology
For the botanical genus name Amomum and for cardamom, see cardamom. The botanical
species name subulatum derives from Latin subula awl
, referring probably to the awl-shaped and pointed
leaves.
Amomum subulatum: Brown Cardamom flower (Nepal)
Black Cardamom flower
The Indian names of black cardamom are usually formed from the name of green cardamom with an epithet
meaning black
(Hindi, Punjabi and Gujarati kali ilaichi [काली इलायची, ਕਾਲੀ ਇਲੈਚੀ, કાળી ઈલાયચી],
Malayalam karutta elakka [കറുത്ത ഏലക്ക])
or (among the Northern languages) more often big
(Hindi and Maithili bari ilaichi [काली इलायची, बऱी इँलाइची],
Urdu bari elaichi [بڑی الائچی],
Bengali boro elach [বড়ো এলাচ]);
cf. also Anglo–Hindi big ilaichi [बिग इलायची].
An outlyer is Marathi masalyachi velchi [मसाल्याची वेलची] spicy cardamom
.
Amomum subulatum: Group of Black Cardamom plants with yellow flowers (Nepal)
Group of Black Cardamom plants with yellow flowers
However, in a few languages, unmarked ilaichi-type names refer to black cardamom; this is particularly common in the Himalaya
(Nepali alainchi [अलैंची])
and among the Naga languages in North Eastern India, where black but not green cardamom grows locally. Also, Oriya has
aleich [ଅଳେଇଚ],
which is rather surprising as neither cardamom type is native to Orissa. In these cases, the name of green cardamom is usually unrelated.
Another inter;esting case is Gujarati, which has regular names
kali ilaichi [કાળી ઈલાયચી] black cardamom
and badi ilaichi [બડી ઈલાયચી] big cardamom
,
but also an unmarked name yet etymologically related name, elcha [એલચા],
which denotes black cardamom specifically.
Amomum subulatum: Group of Black Cardamom plants with yellow flowers (Nepal)
Amomum subulatum: Nepalese black cardamom
Black cardamom plants in a private garden in Nepal
Amomum subulatum: Nepal cardamom plants
Black cardamom plants in Sikkim
Amomum subulatum: Brown cardamom pod within infrutescence (Nepal)
Single unripe pod
Amomum subulatum: Brown cardamom fresh pods (Nepal)
Group of black cardamom pods
Black cardamom is, in most books, described as an inferior
substitute to
green cardamom, but this is simply
untrue. In India, black cardamom has its special field of application, and
although green and black cardamoms are frequently interchangeable, the black
variety is felt superior for spicy and rustic dishes, while green cardamom is
much preferred by the Imperial (Mughal) cuisine with its subtle blend of sweet
fragrances.
Black cardamom can be used in rather liberal amounts, up to a few capsules per
person. The smoky fragrance of the pure spice is not discernible in the
finished dish; black cardamom cannot dominate a dish, but enhances and
intensifies the taste of other ingredients. The pods should be slightly
crushed before usage, but not so much that the seeds are released; you may
remove them before serving (though I do not), but if you don’t, be sure to warn
your guests about dark, woody and, hmmm, intensive tasting objects in the
sauce.
Black cardamom, as other spices used in Northern India, needs some time to
develop its aroma best. This behaviour is shared by other unground spices, like
cinnamon, cloves and green cardamom, all of which are popular in Northern
India and mostly used unground (see also onion).
Thus, it is generally a good idea to prepare Northern Indian dishes of
braising type (kormas) a few hours or even one day in
advance.
Amomum subulatum: Brown cardamom infrutescence (Nepal)
The dried flower remains attached to each pod in the cluster
Although there are many distinct species of black cardamom, ranging in pod size
from 2 cm (A. subulatum, Nepal to North Vietnam) to more than
5 cm (A. tsao-ko, China), their tastes do not differ much,
although only the Nepal variety is smoked.
Apart from usage in Indian (and Nepali) cuisine, they are not much known, but
have some regional importance in Central and Southern China. There, the ground
seeds are an optional ingredient to the five spice powder (see star anise).
Amomum subulatum: Brown cardamom infrutescence (Nepal)
The dried flower remains attached to each pod in the cluster
In the mountains of Sichuan province in central China, black cardamom is
commonly employed in long-simmered meet stews together with other dried
spices. Slowly simmered foods, particularly of beef, are rather typical
for Sichuan cookery (see Sichuan pepper for
an example) and are less frequently found in other Chinese cooking styles.
The term xiang liao [香料] fragrant grains
refers to such mixtures of dried spices which are prepared differently for
each recipe. Typical components of xiang liao are
cassia, Sichuan pepper,
black cardamom, star anise and
lesser galangale; less commonly, Sichuan
cooks employ greater galangale,
cloves, nutmeg and
licorice.
See also cassia on another Chinese cooking technique
that uses dried spices, namely master sauce.
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