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Amomum
''Amomum'' is a genus of plants native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. It includes several species of cardamom, especially black cardamom. Plants of this genus are remarkable for their pungency and aromatic properties. Among ancient writers, the name ''amomum'' was ascribed to various odoriferous plants that cannot be positively identified today. The word derives from Latin ''amomum'', which is the latinisation of the Greek ἄμωμον (''amomon''), a kind of an Indian spice plant. Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus Digital Library Edmund Roberts noted on his 1834 trip to China ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Amomum Species
''Plants of the World Online'' currently includes the following species in genus ''Amomum'': * ''Amomum alborubellum'' K.Schum. & Lauterb. * ''Amomum andamanicum'' V.P.Thomas, Dan & M.Sabu * ''Amomum apiculatum'' K.Schum. * '' Amomum aquaticum'' Raeusch. * ''Amomum argyrophyllum'' Ridl. * ''Amomum bicornutum'' Ridl. * ''Amomum bilabiatum'' S.Sakai & Nagam. * ''Amomum billburttii'' Skornick. & Hlavatá * ''Amomum biphyllum'' (Saensouk & P.Saensouk) Skornick. & Hlavatá * ''Amomum calcicola'' Lamxay & M.F.Newman * ''Amomum carnosum'' V.P.Thomas & M.Sabu * ''Amomum centrocephalum'' A.D.Poulsen * ''Amomum cephalotes'' Ridl. * ''Amomum chaunocephalum'' K.Schum. * ''Amomum chayanianum'' (Yupparach) Skornick. & Hlavatá * ''Amomum chevalieri'' Gagnep. ex Lamxay * ''Amomum chong-eui'' (C.K.Lim) Skornick. & Hlavatá * ''Amomum chryseum'' Lamxay & M.F.Newman * ''Amomum conoideum'' (Ridl.) Elmer * ''Amomum curtisii'' (Baker) Skornick. & Hlavatá * ''Amomum dampuianum'' V.P.Thomas, M.Sabu & La ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Cardamom
''Amomum subulatum'', also known as Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae. Its seed pods have a strong, camphor-like flavour, with a smoky character derived from the method of drying. In Hindi it is called (baḍī ilāicī). Characteristics The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames. Species At least two distinct species of black cardamom occur: ''Amomum subulatum'' (also known as Nepal cardamom) and '' 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 '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amomum Tsao-ko
''Lanxangia tsaoko'', formerly ''Amomum tsao-ko'', is a ginger-like plant known in English by the transliterated Chinese name (). It grows at high altitudes in Yunnan, as well as the northern highlands of Vietnam. Both wild and cultivated plants are used medicinally and also in cooking. The dried fruit of the plant has a punguent, gingery taste. It shows anti-quorum sensing and anti-biofilm activity on ''Staphylococcus aureus'' (Gram positive), Salmonella Typhimurium and ''Pseudomonas aeruginosa ''Pseudomonas aeruginosa'' is a common encapsulated, gram-negative, aerobic– facultatively anaerobic, rod-shaped bacterium that can cause disease in plants and animals, including humans. A species of considerable medical importance, ''P. aer ...'' (Gram negative). References Alpinioideae {{Zingiberales-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amomum Dallachyi
''Amomum dallachyi'', commonly known as green ginger, is a plant in the ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ... family that is native to Queensland, Australia. References dallachyi Taxa named by Ferdinand von Mueller {{Zingiberales-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amomum Epiphyticum
''Epiamomum epiphyticum''Hugo de Boer, Mark Newman, Axel Dalberg Poulsen, A. Jane Droop, Tomáš Fér, Lê Thị Thu Hiền, Kristýna Hlavatá, Vichith Lamxay, James E. Richardson, Karin Steffen & Jana Leong-Škorničková, 2018Convergent morphology in Alpinieae (Zingiberaceae): Recircumscribing ''Amomum'' as a monophyletic genus ''Taxon'' 67(1):6-36, is a monocotyledonous plant species in the family Zingiberaceae. It was previously placed as '' Amomum epiphyticum'', described by Rosemary Margaret Smith. References R.M.Sm., 1989 ''In: Notes Roy. Bot. Gard. Edinburgh 45: 338'' {{Taxonbar, from=Q15320980 Flora of Borneo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
