Unterschiede

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--- amomum_subulatum_roxb [2026/01/16 13:19] – andreas
+++ amomum_subulatum_roxb [2026/02/23 10:16] (aktuell) – andreas
@@ Zeile 3: / Zeile 3: @@
 Perennial herb of Nepal, India, Bhutan and China, 1-2m high; leaves oblong-lanceolate, 25-60cm long; flowers yellow. [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200028341|efloras.org]]
-"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 over open flames. At least two distinct species are called black cardamom: Amomum subulatum (also known as Nepal cardamom) and Lanxangia tsaoko (formerly Amomum tsao-ko). The pods of A. subulatum, used primarily in the cuisines of India and certain regional cuisines of Pakistan, are the smaller of the two, while the larger pods of L. tsaoko (Chinese: wiktionary:草果; pinyin: cǎoguǒ; Vietnamese: thảo quả) are used in Vietnamese cuisine and Chinese cuisine, particularly that of Sichuan province." [[http://en.wikipedia.org/wiki/Black_cardamom|wikipedia]]
+"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 over open flames. At least two distinct species are called black cardamom: Amomum subulatum (also known as Nepal cardamom) and [[lanxangia_tsao-ko_crevost_lemarie_m.f.newman_skornick|Lanxangia tsaoko]] (formerly Amomum tsao-ko). The pods of A. subulatum, used primarily in the cuisines of India and certain regional cuisines of Pakistan, are the smaller of the two, while the larger pods of L. tsaoko (Chinese: wiktionary:草果; pinyin: cǎoguǒ; Vietnamese: thảo quả) are used in Vietnamese cuisine and Chinese cuisine, particularly that of Sichuan province." [[http://en.wikipedia.org/wiki/Black_cardamom|wikipedia]]
 {{blackcardamom_brianarthur.jpg?600}} \\
@@ Zeile 19: / Zeile 19: @@
 [Studies on quality attributes of cultivars of large cardamom (Amomum subulatum Roxb.)., Pura Naik, J., Kumar, M., Sulochanamma, G., Ramesh, B. S., Journal of Food Science and Technology (India), Vol.43(3), 2006, 308-311]
-Major components of the hydrodistilled essential oil obtained from the fruits of A.subulatum grown in the northeast region of Sikkim were 1,8-cineole (65.3%), α-terpineol, (10.1%), β-pinene (7.2%), α-pinene (4.0%), linalool oxide (3.2%), and limonene (2.5%). \\
+Major components of the hydrodistilled essential oil obtained from the fruits of A.subulatum grown in the northeast region of Sikkim were 1,8-cineole (65.3%), α-terpineol (10.1%), β-pinene (7.2%), α-pinene (4.0%), linalool oxide (3.2%), and limonene (2.5%). \\
 [Kumar, Gopal, Baby Chauhan, and Mohammed Ali. "Essential oil Composition of the Fruits of Amomum subulatum Roxb." (2012).] [[http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.301.6845&rep=rep1&type=pdf|PDF]]
+"Amomum subulatum (A. Braun) P.C.M. Jensen, black cardamom or large cardamom, is native to Sikkim. The Sikkim State of India alone contributes 50% of the world production of large cardamom." Main components of the essential oil were 1,8-cineole (41.7%), geraniol (12.5%), geranyl acetate (6.0%), α-terpineol (5.4%), geranial (3.1%), and linalool (3.0%). Interesting minor components were e.g. neral (0.9%), (E)-2-decenal (0.7%), and thymol (0.3%). \\
+[Noumi, Emira, et al. "Chemical and biological evaluation of essential oils from cardamom species." Molecules 23.11 (2018): 2818] [[https://www.mdpi.com/1420-3049/23/11/2818/pdf?version=1540891467|PDF]]
 {{amomum_subulatum.jpg?700}} \\
 Amomum subulatum Roxb., Roxburgh, W., Plants of the coast of Coromandel, vol.3: t.277 (1819) [n.a.]
 [[http://plantgenera.org/species.php?id_species=53582|plantgenera.org]]
+{{:amomum_sub.jpg?700|Amomum subulatum}} \\
+Amomum subulatum, Bagmati, Nepal (2024) © Sagnik Dutta Roy [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=635284|inaturalist.org]]