Black Cardamom
Black cardamom, scientifically known as Amomum subulatum, is a spice native to the eastern Himalayan region, including Nepal, Bhutan, and parts of India. It is a member of the ginger family and is characterized by its large, dark brown pods. Unlike the more common green cardamom, black cardamom has a smoky, robust flavor with a hint of camphor.
The pods are dried over an open flame, which imparts the characteristic smokiness to the spice. The seeds inside the pods are what's typically used in cooking. Black cardamom is often employed in savory dishes, particularly in Indian and Nepalese cuisines, to add depth and complexity. It pairs well with rich, hearty dishes, such as stews, curries, and rice preparations.
The unique flavor of black cardamom sets it apart from its green counterpart, and it plays a crucial role in adding a distinctive taste to various culinary creations.
Black cardamom, like many spices, is typically used in small quantities, so its nutritional contribution per serving is minimal. However, it does contain certain compounds that may have health benefits. Here are some approximate nutritional values for black cardamom per 100 grams:
- **Calories:** 311
- **Protein:** 10.8 grams
- **Carbohydrates:** 68.5 grams
- Dietary Fiber: 28 grams
- **Fat:** 6.7 grams
- Saturated Fat: 2.8 grams
- Monounsaturated Fat: 0.8 grams
- Polyunsaturated Fat: 1.5 grams
- **Vitamins and Minerals:**
- Vitamin C: 13.97 milligrams
- Vitamin B1 (Thiamine): 0.23 milligrams
- Vitamin B2 (Riboflavin): 0.18 milligrams
- Niacin (Vitamin B3): 1.1 milligrams
- Vitamin B6: 0.23 milligrams
- Folate: 44 micrograms
- Vitamin A: 380 IU
- Vitamin E: 6.8 milligrams
- Vitamin K: 2.7 micrograms
- Calcium: 383 milligrams
- Iron: 13.97 milligrams
- Magnesium: 229 milligrams
- Phosphorus: 178 milligrams
- Potassium: 1119 milligrams
- Sodium: 18 milligrams
- Zinc: 7.5 milligrams
These values can vary depending on the specific variety of black cardamom and how it's processed. It's important to note that black cardamom is primarily used as a spice to add flavor to dishes, and its nutritional impact is secondary to its culinary role.