Product Description
PURPOSE
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.
EXPERIENCE
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.
CULINARY GEOGRAPHY
TRADITIONAL USES
- 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
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 BACKSTORY
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.
AKA
English – Red cardamom / Cao Guo / Tsaoko
Chinese (Simplified) – 草果 (cǎoguǒ)
Chinese (Traditional) – 草果
Vietnamese – Thảo quả đỏ
Thai – กระวานแดง (krawan daeng)
Malay / Indonesian – Kapulaga merah
Hindi – लाल इलायची (laal elaichi)
Tamil – சிவப்பு ஏலக்காய் (sivappu elakkāy)
Bengali – লাল এলাচ (lal elach)
Gujarati – લાલ એલચી (laal elchi)
Urdu – سرخ الائچی (surkh elaichi)
Persian / Farsi – هل قرمز (hal-eqermez)
Arabic – الهيل الأحمر (al-hayl al-ahmar)
Turkish – Kırmızı kakule
French – Cardamome rouge
Spanish – Cardamomo rojo
Portuguese – Cardamomo vermelho
Italian – Cardamomo rosso
German – Roter Kardamom
Dutch – Rode kardemom
Polish – Czerwony kardamon
Russian – Красный кардамон (Krasnyy kardamon)
Ukrainian – Червоний кардамон (Chervonyy kardamon)
Hebrew – הל אדום (Hal adom)
Greek – Κόκκινο κάρδαμο (Kókkino kárdamo)
Korean – 붉은 카다몸 (bulgeun kadamom)
Japanese – 赤カルダモン (aka karudamon)
Swahili – Kadiamu nyekundu
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