Which part of the cardamom plant is used as a spice?
Black cardamom Black cardamom Black cardamom, also known as hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom, comes from either of two species in the family Zingiberaceae. Its seed pods have a strong, camphor-like flavor, with a smoky character derived from the method of drying. In Hindi it is called (). The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying
Cardamom the Swedish "kardemummabullar" sweet bun, and Finnish sweet bread "pulla". In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a "mihbaj", and cooked together in a skillet, a "mehmas", over wood or gas, to produce mixtures as much as 40% cardamom. In Asia, both types of cardamom are widely used in both sweet and savory dishes, particularly in the south.