Nowadays it is grown in other parts of the world like Sri Lanka, Guatemala, Indo China and Tanzania etc. Black Cardamoms are also known as Java Cardamoms.
Green cardamoms are of two types and they are Malabar and mysore and are native to the place as the name suggets. Malabar cardamoms grow horizontally with pannicles along the ground and Mysore Cardamoms grow vertically with its pannicles. Nowadays some hybrid varieties have also shown up which yield more.
Black Cardamoms are used in the Garam masala mix of the indian and Pakistani Cooking and mostly used in the savoury dishes and pulaos & biriyanis. These cardamoms are used to give a smoky flavour to the dishes soups, chowders, casseroles, and marinades.
Green Cardamoms are called as Elaikka in Malayalam and Tamil, Elaichi in Hindi and in other Northern parts. These are used in Pulaos, curries, and mainly in sweet
dishes like Payasam in South India. The skins are usually not added since it might give a bitter taste to the dish if left long. The seeds are removed, crushed and added or powdered with a little sugar and then added to the sweets.
These cardamoms are used to make Masala chai / Cardamom tea. The seeds are crushed and added to the tea. Even putting the unused skin of the green cardamoms in your tea container, will give the tea you make a nice flavour.
This tea is very helpful in the case of sinus headaches and are said to clear congest ions.
Adding cardamom pods to the tea, is also said to relieve gas and heartburn problems as well as indigestion.
The powdered elaichi with a tablespoon of amla juice and a bit of banana leaf is said to be an excellent diuretic for the treatment of gonorrhea, nephritis, cystitis, burning micturation or urination and scanty urination.
If you can gargle with an infusion of cardamom and and cinnamon in hotwater will alleviate Pharyngitis , Sore throat and Hoarseness. Its daily use can even act as a prophylactic in the epidemic .
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