Black cardamom is a small evergreen shrub found growing in places like Kashmir, Nepal, China, Malaysia, Thailand, Philippines, and the West Indies. The plant bears flowers which are of black color. The small white flowers are the capsules of the cardamon plant.
The dried pods of the Black cardamon are black in color, oval in shape, round and dense enough so that they remain intact on the stem when picked. Cardamoms with yellowed flowers have lost their flavour and aroma. The pod is mostly consumed as a spice in cooking, although some cooks claim to prefer it raw. It can be roasted, fried and also added to hot curries and stews. In its unprocessed state, the pods are salty; hence it has a slightly salty taste.
The dried pods, although low in price, are considered an authentic Indian spice. Though there are many varieties of the dried pods, and they are available all over the world, Black cardamon is the popular variety in India. The flavour and the medicinal value of this spice are well known worldwide. This is because of its medicinal properties and the fact that it contains a large number of antioxidants.
Cardamoms have been used since ages for various medicinal purposes. They are considered to possess some of the best antioxidant properties in the planet. Antioxidants help to prevent infections and also protect the human body from diseases. This is why, black cardamom is being used for treating coughs, colds, fever, headaches, asthma and many other respiratory problems.
There are different varieties of the dried pods available in the market. The most common variety is black cardamom which has a smoky aroma. It smells like it is burning an aromatic candle. One of the common varieties available in the market is called Asan ka Walla, which has a sweet and fresh aroma and a pleasant taste like ferns or moist earth. This type of black cardamom has a light aroma and has a pleasant flavor.
There are also numerous kinds of black cardamom which have a fruity or pungent taste and have a very smoky aroma. The popular varieties which have this tangy fruity flavour are Asan Bhasma, Asan Boteh, Bheema and Bhumiamalaki. Some of these varieties have a pungent and earthy taste and smell like nutmeg. There are also varieties that have a subtle aroma and taste like lemongrass. These include Asan Bhasma, Asan Boteh, Bhumiamalaki, Bheema and Kukui.