What is amomum used for?
They are mainly used to treat gastric and digestive disorders (e.g. vomiting, poor appetite, poor digestion, colic, diarrhoea). Besides their tonic, carminative and stomachic properties, the fruits are also considered to have emmenagogue and febrifugal properties.
How do you grow amomum Subulatum?
To grow from seed, plant 1 to 2 inches deep and 18 inches apart, and fertilize with a high nitrogen, low potassium fertilizer. The soil needs to be kept evenly moist, and never allowed to dry out.
What is amomum powder?
Amomum is a genus of plants native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. It includes several species of cardamom, especially black cardamom. The word derives from Latin amomum, which is the latinisation of the Greek ἄμωμον (amomon), a kind of an Indian spice plant.
Is amomum Tsao Ko black cardamom?
Other Names tsao-ko, elaichi, thảo quả Description Black cardamom is the fragrant pods of one of two species of Amomum. Both varieties of black cardamom have a strong smoky aroma owing to the way the pods are dried … …
What is amomum in Chinese?
Chinese: 砂仁 Pinyin: Shā Rén. Parts used: Dried ripe fruit.
What is the scientific name of ginger?
Zingiber officinale
Ginger/Scientific names
Ginger is the dried knobby shaped rhizome of the plant Zingiber officinale. The Latin name, zingiber, derives from interpretations of the name in Indic languages where ginger was described as “shaped like a deer’s antler (horn)”.
What are the benefits of black cardamom?
Black cardamom is rich in anti-bacterial properties and is a good antioxidant. Apart from that, it is also rich in Vitamin C and thus it keeps our system free from toxic materials and improves blood circulation.
What is the scientific name of black cardamom?
Cardamomum subulatum (Roxb.) Kuntze. Amomum subulatum, also known as Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae.
Is Amomum the same as cardamom?
Cardamom (/ˈkɑːrdəməm/), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia.
What does black cardamom smell like?
smoky aroma
Black cardamom is dried over an open fire, which is what gives it such a powerful smoky aroma. Beneath that are notes of resin and camphor, as well as green cardamom’s menthol, slightly minty aromas that provide balance to a funky kick.
What does Tsao Ko taste like?
Amomum tsaoko has a great taste that gives a warm feeling afterward. In other words, these spices have a bitter-sour tang. This makes every meal more flavorful that brings you to different taste dimensions. It is also defined as pungent taste, which is typically found on herbs and spices, including Amomum tsaoko.
What is dried amomum Tsao Ko?
Lanxangia tsaoko, formerly Amomum tsao-ko, is a ginger-like plant known in English by the transliterated Chinese name (Chinese: 草果; pinyin: cǎoguǒ; Jyutping: cou2 gwo2; Pe̍h-ōe-jī: chháu-kó). The dried fruit of the plant has a punguent, gingery taste.
Where does the name Amomum subulatum come from?
It is a native of the slopes of the Himalayas in Sikkim, India, and Nepal and is the oldest and most widely used spice in the world, often referred to as the “Queen of Spices”. The name Amomum comes from the Greek word momum meaning ‘unblemished’ or ‘faultless’ and the Latin word subula meaning “awl”, referring to the awl-shaped and pointed leaves.
How is the subulatum of Amomum different from wild plants?
” A. subulatum described by Roxburgh differs from plants under cultivation in some attributes. In wild plants the lip is oblong and the apex is somewhat truncate in shape, all bands are parallel, equidistant and not branching, whereas in cultivars the apex of lip is somewhat rounded in shape, bands dividing, not parallel and equidistant .”
Which is larger a costatum or Amomum subulatum?
The pods of A. subulatum, used primarily in the cuisines of India and certain regional cuisines of Pakistan, are the smaller of the two, while the larger pods of A. costatum (Chinese: wiktionary:草果; pinyin: cǎoguǒ; Vietnamese: thảo quả) are used in Chinese cuisine, particularly that of Sichuan; and Vietnamese cuisine.
Where does Amomum subulatum grow in the Himalayas?
This is a splendid plant from shady slopes on the Himalayas of Sikkim and Nepal. With long, erect, red stems generously clad with bright green leaves, it bears at the base of the plant a long succession of interesting yellow flowers, each a couple of inches or so across.