Species
There are at least two distinct species of black cardamom: Amomum subulatum (also known as Nepal cardamom) and Amomum costatum. 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 A. costatum (Chinese: wiktionary:草果; pinyin: cǎoguǒ; Vietnamese: thảo quả) are used in Chinese cuisine, particularly that of Sichuan; and Vietnamese cuisine.
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