Compositional characteristics and energy value of black cardamom. What are its beneficial properties. Are there any contraindications to its use. Black cardamom recipes.
Useful properties of black cardamom
Black cardamom has analgesic, antimicrobial and antiemetic effects. It is used as a hypnotic, as well as against migraines. It is able to relieve fever and has an anti-inflammatory effect.
Let's take a closer look at what are the benefits of black cardamom:
- Has a beneficial effect on the nervous system … Black cardamom helps fight depression and depressed mood. Increases mental alertness by promoting mental clarity.
- Improves Digestion … It helps to get rid of excessive gas formation, a feeling of heaviness, relieves intestinal colic, cleanses the gastrointestinal tract from poisons and toxins, burns fats, speeds up metabolism, and promotes weight loss. The seeds relieve nausea and prevent vomiting. Tea with cardamom and mint stops hiccups.
- Improves the condition of the oral cavity … Eliminates stomatitis and toothache, suppresses pathogenic bacteria, gives fresh breath. Eating black cardamom regularly can help fight excess salivation.
- Promotes the elimination of mucus … In case of diseases of the respiratory tract, it accelerates the excretion of mucus from the lungs, relieves the condition in case of asthma, bronchitis, colds.
- Hypothermia helper … Black cardamom helps relieve symptoms of cystitis, has a diuretic effect in case of urinary retention, in case of impaired renal function due to hypothermia, and has a warming effect.
- Preventing colds … Eating black cardamom helps prevent influenza and bacterial infections.
- Stool normalization … The product is effective against dysbiosis, improves stool, helps to get rid of flatulence.
- Stimulates appetite … Unlike other appetite-stimulating foods such as onions and garlic, the spice does not irritate the stomach lining.
- Has a positive effect on the non-functioning of the spleen … The essential oils contained in cardamom stimulate the activity of the spleen, disperse the mucus accumulated in it.
Black cardamom is popular in Indian and Chinese folk medicine. In cosmetology, the spice is used due to its anti-inflammatory and cooling properties. The spice soothes, tones, relieves irritation, evens out the complexion, increases the elasticity of the dermis, prevents wrinkles, prolongs the youthfulness of the skin by stimulating collagen production, heals small wounds.
Harm and contraindications to the use of black cardamom
This spice is quite concentrated in terms of its high content of essential oils. Therefore, it is not recommended to consume more than one teaspoon of ground powder at a time.
Black cardamom is contraindicated in people who have an intolerance to this product. If, after eating a spice, you notice unpleasant changes in the work of the digestive tract or allergic reactions, you should stop using it.
Who is contraindicated in the use of black cardamom:
- People suffering from stomach and duodenal ulcers, gastritis. The spice enhances the production of gastric and pancreatic juice, which can aggravate the condition of patients.
- Pregnant. Spice should be used with caution. In some cases, its use can lead to heartburn and discomfort.
- Nursing women. Infants are more likely to develop allergic reactions.
- People with gallbladder disease. Essential oils of black cardamom actively stimulate the production of bile.
Also, overuse of the spice can lead to diarrhea and dehydration.
Black cardamom recipes
Black cardamom, unlike the popular green cardamom, is not suitable for baked goods and sweet dishes. It is used for cooking meat, vegetable dishes, mostly spicy, most typical for Asian cuisine. The pods have a smoky aroma, but it is not felt in the finished dish. Black cardamom can be used in fairly large amounts per serving, up to several pods.
When using spice, it is recommended to gently crush the pods so that the seeds do not fall out of the box. It is recommended to do this immediately before laying, since the opened fruits quickly lose their aroma. The pods are usually removed from the finished dish before serving. If only seeds are used, then they are crushed before laying.
The aroma of black cardamom does not develop immediately, so it is more pronounced in dishes cooked some time before serving. At the same time, it does not interrupt the smell of other spices, but, on the contrary, enhances them. Black cardamom is a popular ingredient in Indian cuisine such as garam masala. It is used to make pilaf and curry.
Here are some recipes for black cardamom:
- Duck in red sauce … We need: star anise - 4 g, dry red wine - 200 ml, cherry juice - 50 ml, granulated sugar - a pinch, cloves - 1 teaspoon, kiwi - 1 pc., Starch - 1 teaspoon, butter - 20 g, black cardamom seeds - 4 g, duck fillet with skin - 200 g. First, prepare the marinade for meat. Grind the kiwi and mix with 100 ml of red wine. Add 2 g cardamom and 1/2 tsp. carnations. Put the duck fillet with the skin in the marinade, wrap the dishes with the duck with cling film and leave to stand for several hours, preferably for a day. Next, prepare the sauce. Pour the rest of the wine into the saucepan. Add 2 g of cardamom. We keep until the smell appears. Add star anise and cloves. Pour in cherry juice. Then add sugar, butter and starch. Salt. We make an incision on the duck from the side of the skin. Fry on the skin without oil for a while, then fry the fillets on all sides until golden brown. Then put the meat in the oven at 180 degrees for 8 minutes. Pour the sauce over the finished duck.
- Masala tea … We will need: 1 glass of milk, 0.5 cups of water, 5 green cardamom seeds, 1 black cardamom seed, 5 g of black tea, ginger root, 2 pcs. cloves, 2 black peppercorns, a pinch of ground nutmeg, 0.5 teaspoon of cinnamon, honey. Cooking a spice mixture. Rub a 2 cm piece of ginger on a grater. Grind the spices in a mortar. Pour water into milk and bring to a boil. Pour in the seasonings, reduce the heat, simmer for 2-3 minutes. Add honey to your liking. Pour in tea and simmer over low heat for another 2-3 minutes. Then we leave to infuse for 5 minutes.
- Spicy pork on the bone in sweet and sour Bombay sauce … We need: pork on the bone - 1 kg (shoulder or rib part), olive oil - 3 tablespoons, rice vinegar - 3 tablespoons, dry white wine - 0.5 cups, buckwheat honey - 1.5 tablespoons, garlic - 6 medium cloves, star anise - 5 stars, fennel - 2-3 pinches, black cardamom - 1 teaspoon, black and red pepper to taste, coarse salt. Cut the pork into pieces 2-3 cm thick, put in a preheated pan with a non-stick coating and fry until a beautiful golden crust appears. Then pour in water - 1, 5 cups, bring to a boil, reduce heat and cover with a lid. After 10 minutes, remove the lid, simmer until the minimum amount of water remains. Add olive oil, rice vinegar, honey, white wine. Fill in finely chopped garlic and spices. Simmer for 2-3 minutes, turning occasionally. Remove the star anise stars from the pan. Then sprinkle with plenty of red and black pepper, salt. By this time, the liquid should have completely evaporated, leaving a viscous oil consistency. We begin to turn the meat 3-5 times. The chunks should be coated on all sides with a beautiful light brown spice-oil composition.
- Spicy chicken in an hour … We need: whole chicken, cumin - 2 teaspoons, sweet paprika - 2 teaspoons, black cardamom - 1 teaspoon, star anise - 1 pc., Cloves - 2 pcs., Salt - 2 teaspoons, lime, olive oil. Cut the lime in half, squeeze one half inside the chicken and under the skin. In the second we put the cloves and star anise. Place this half of the lime inside the chicken. Mix the rest of the spices with olive oil and rub the carcass with them. Cut the head of garlic in half and put it to bake next to it. We also put a few cloves inside the chicken. We put in the oven and bake for an hour at a temperature of 200 degrees. During this time, the chicken will have to be turned 2-3 times.
- Palak paneer … We will need: Adyghe cheese - 100 g, fresh medium-sized tomatoes - 2 pcs., Spinach - 150 g, fresh ginger, onion - 1 pc., 2 cloves of garlic, butter - 20 g, cream, black cardamom seeds - 1 tea spoon, cumin - 0.5 teaspoon, coriander - 1 teaspoon (optional), chili pepper - 0.5 teaspoon, garam masala seasoning - 0.5 teaspoon, vegetable oil, cilantro. Cut spinach and fry in butter. Cut the cheese into small cubes. Remove the peel from the tomatoes and grind it together with the cilantro with a blender. Three grated ginger, finely chop the onion and garlic. Fry cardamom, coriander, chili in a saucepan. Add chopped onion and garlic. Fry. We lay ginger and chopped tomatoes. Simmer for 2-3 minutes. Then put the spinach there and simmer for another 5 minutes. Then add the cheese. Simmer for 2 minutes. Then add cumin and garam masala. Finally, add the cream, but so that the dish does not lose its green color, and simmer a little more. Recommended to be served with boiled rice.
- Kichari … We need: mung bean - 0.5 cups, wild rice - 1/4 cup, olive oil - 2 tablespoons, cumin - 0.5 teaspoon, turmeric - 1/4 teaspoon, onion - half a head, fresh ginger - 100 g, black cardamom - 0.5 teaspoon, garlic - 1 clove, water. Pre-soak mung bean for 2 hours. We heat vegetable oil in a saucepan, put cumin. When we feel the aroma of cumin, add finely chopped onion and grated ginger. Fry until the onion becomes transparent. Then add black cardamom, whole garlic clove and turmeric. Fry, stirring occasionally, for another 1 minute. Put mung bean and rice, keep on fire for 2 minutes. Then fill with water, salt and bring to a boil. We reduce the heat, cover with a lid and bring to readiness. Serve with herbs.
Interesting facts about black cardamom
Black cardamom is also known by other names: brown cardamom, Nepali, Indian, Bengali, and large cardamom. This spice is obtained from two species of the Amomum plant. The first is Amomum subulatum (aka Nepalese cardamom), the second is A. costatum.
The most famous producer of black cardamom is India, it produces more than 80% of the world's spice production.
The fruits begin to ripen only in the third year of the plant's life. Harvesting takes place from August to November, until the pods are fully ripe and open. After harvesting, the fruits are dried in smoke over an open fire during the day.
Black cardamom easily loses its flavor, so it should be stored in a tightly closed container in a dry, dark place.
For long-term storage, it is better to purchase pods or seeds; in this form, cardamom will retain its properties longer. When buying ground spices, you should pay attention to the integrity of the packaging. When choosing seeds, try to knead the grain with your fingers: fresh seeds burst, but do not crumble into dust. When choosing pods, take whole ones, without damage or dents.
Watch a video about black cardamom:
Black cardamom will help diversify the dishes in your kitchen, and will also make a great contribution to the health of the body.
