Cardamom, Black (Amomum Subulatum) - 10 Seeds
Grow your own Cardamom seeds for this exotic spice. Black Cardamom comes from an herbaceous perennial that is native to India and Asia. It is a culinary herb that is used in Chinese, Vietnamese and Indian cooking. Vikings are said to have taken the spice to Scandinavia where it is used in baking breads and pastries still to this day. In the Arabic culture, Cardamom is used to flavor coffees and teas. The flavor of Black Cardamom is said to be a dark, smoky flavor with a taste of camphor and mint. The Cardamom spice is found in the dried seedpods and seeds. The small, brown-black sticky seeds are contained in pods which are collected just before maturity.
•American grown seeds
•USDA Zones: 9-10
Start the Cardamom seeds indoors in the winter. Put the seeds in a glass jar and cover with 2.5 percent nitric acid solution. Stir for about two minutes, then pour the seeds and acid into a strainer. Rinse the seeds thoroughly. Place the seeds into a bowl and cover with lukewarm water and allow to sit overnight. Likewise, if you're not comfortably using the acid solution, you can can soak them for 10 minutes in hot (175° F) water, allow the water too cool and let them soak overnight in the room temp water. If planting outdoors, plant your seeds ½ to 1 inch apart, about ⅛ inch deep in a partially shady place. They prefer rich humus soil that’s slightly acidic. Alternatively, you can plant cardamom seeds in a pot, so you can bring the plant indoors to overwinter.
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