CARDAMOM
DESCRIPTION: | Black cardamom is a great little seed pod that packs a lovely smoky aroma when dried over fire. Due to its processing method (smoked) it imparts a lovely smoky aroma to many dishes. Commonly used in Chinese, Taiwanese and Vietnamese foods, we have found it quite a good addition to certain western sauces. Tomato based sauces for pastas and pizzas really suit this spice quite nicely. A little goes a long way. For pasta sauce for 4, we use only 2 large pods, which are placed into the pot while cooking, uncrushed. |
BOTANICAL NAME: | Amomum tsao-ko Crevost & Lemarié
FAMILY: Zingiberaceae |
INGREDIENTS: | Black cardmom fruit (smoked) |
CUISINE TYPES: |
Indian East Asian: Flavor for soups and spicy hotpot |
FLAVOR: | Smoky |
AVAILABILITY: | Year round |
PRODUCTION STYLE: | Field grown, hand harvested and dried followed by smoking |
COUNTRY OF ORIGIN: | Vietnam |
EST. SHELF LIFE: | 3 Years |