Imagine Sichuan-style red braises and curries, and a peppier version of nutmeg when toasted and cracked.
1oz/28g. is the way to go!
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.
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.
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