WHAT IS IT?
Actually a variety of black cardamom these ribbed and variegated, nutmeg-sized cardamom pods are known for their earthy yet gentle smoky flavor.
The flavors meet in the middle of green and black cardamom with subtle smoke and pine. Use just like you would black cardamom for that dash of unexpected spice.
It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina and Costa Rica. Also grown in Nepal, Vietnam, Thailand, Sri Lanka and Central America.
- Used in tea infusions, such as spiced chai
- Thrown into soups and broths for deeper, smoky flavors
- Key ingredient in curry recipes
- Historically used to improve and maintain oral health
A FEW IMPROVISATIONAL RIFFS:
- A nice fragrant in a coconut milk rice or even a simple steamed basmati rice;
- Adds depth to muffins with a strong fruit base like cherries or cranberries (Craisins);
- A red cardamom pod, along with star anise, garlic, and onion beef up broth for beef pho;
- Toasted and coarse-cracked with a few anise seeds, red cardamom can be lightly sprinkled on top of a basic vanilla Greek yogurt and a simple granola for a big flavor pop.
- Toasted and cracked on vanilla ice cream with a little coconut sugar is da bomb!
The Indian states of Sikkim and Kerala are the top production sources for cardamom both in cultivated area and in production. First imported into Europe around 1300 BC, it was also brought to Scandinavia by Vikings at an undetermined point in their history.
- Cao Guo
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