Choose 1 or 6 jars, 9 oz. each
Red cardamom (Amomum tsaoko - aka Cao Guo, Thao Qua, Nepal cardamom, Bengal Cardamom, Chinese brown cardamom, tsaoko fruit) is a relative to ginger with a very aromatic flavor that is piney, smoky, peppery & eucalyptus-esque. It’s used primarily in slow cooked dishes (especially Chinese & Southeast Asian dishes) to add depth, smokiness and floral notes.
The smoky notes in red cardamom’s flavor & aroma are due to the fruit being dried over open flame.
In addition to its culinary applications, red cardamom is used in Chinese traditional medicine, where it is believed to aid in the treatment of digestive ailments.
* Minimally Processed, No Chemical Ingredients
Store red cardamom in an airtight container in a cool, dark, dry place.
RECIPES & TIPS
Red cardamom is typically crushed so the seeds can be extracted & used (crushed or ground) as a spice in slow cooked dishes, especially braises, soups, stews & pho broths.
The ground seeds can also be used seasoning a wide variety of dishes that won’t be cooked as long, including desserts that are creamy or feature fruits like apple or pear.
Red cardamom is different from both green cardamom and black cardamom. It will not work as a substitute for either of them.
Pair red cardamom with beans, root vegetables, greens, meats (fatty cuts of pork or beef - especially in pho or Szechuanese braised dishes). It can also be used in rice or pasta dishes to add floral complexity. It is frequently used in combination with star anise.