Cardamom, also known as cardamom, the smell of bitter, pungent and slightly bitter flavor, cooking can remove the odor, increase the pungent aroma, commonly used in brine and hot pot, etc.

White Knock, also known as "cardamom", perennial herbs. Leaves lanceolate, apical long caudate, in addition to ciliate, both surfaces glabrous; petioles. Ligule sparsely hirsute at first, then glabrescent and only sparsely ciliate; leaf sheath mouth glabrous; spikes terete; bracts ovate-oblong; calyx tube hairy. There are three flavorings that bear the name "cardamom". Cardamom and nutmeg are both indigenous, respectively, the seeds of two ginger plants, but nutmeg is an imported product, native to Southeast Asia, is the nut of evergreen trees. Cardamom, also known as cardamom, smell bitter aroma, taste pungent and slightly bitter, cooking can be deodorized, increase the pungent aroma, commonly used in brine as well as hot pot, etc.; Grass nutmeg, but also a kind of spice seasoning, can be deodorized, strange taste, for the dishes to enhance the aroma. In cooking can be used with cardamom or substitute.