If Chinese black cardamom were a person, this spice would be the flamboyant aunt with her deep hugs, colorful outfits, & hearty laugh. Also known as false cardamom, these little unassuming pods pack a lot of flavor! They’re earthy & smoky, but it’s the boldly aromatic camphor-like warmth that wakes you up & invites you to play. Cooking with Chinese black Cardamom Chinese black cardamom is commonly used in Chinese (particularly Sichuan) meat dishes, & to flavor Vietnamese pho. It is not considered a substitute for other types of cardamom (and would likely be offended if you even mentioned such a thing anyway), because its flavor is so different from the others. This stand out spice plays best with savory dishes like slow-roasted or braised meats, hearty stews, & soups. You can also use it to temper strong seafood flavor. Try these ideas for bringing a uniquely bold flavor to your home cooking: Slow-cooked meats & veggies: add to your seasoning for braised or roasted meats. Try blending with your seasoning mix for rich & fatty meat cuts like pork belly or beef. Chinese black cardamom also imparts deep flavor to slow-cooked beans, hearty greens or root vegetables. Soups & stews: if you make Vietnamese pho at home, you’ll love the bold flavor Chinese black cardamom brings to your bowl. Hearty stews can take the boldness of this spice. Start small & build your way up to find your preferred flavor amount. Sichuan chili oil: this is the spice for making flavor-rich & spicy Sichuan chili oil that can be blended in with soups, marinades & sauces. Rice, pastas, & desserts: spice things up a little with a unique floral note in your rice or pasta dishes. Chinese black cardamom also goes well with sweet recipes, like fruit or cream desserts. Try these & more recipes, & then come back & share your favorites with us. Add some to your cart for your authentic Asian home cooking. Chinese Black Cardamom | Also Called Cao Guo, Tsaoko Amomum, Red Large Whole Aromatic Pods Bring Smokey Flavor Kosher Certified
