Red Cardamom – 1/2 Cup Jar
Red Cardamom (also called tsao-ko, cao guo, thảo quả or Chinese black cardamom) is the dried fruit of Lanxangia tsao-ko, grown in the highlands of Yunnan and northern Vietnam. The pods are large, round and ribbed, about the size of a nutmeg, with an earthy, warm, camphor-like aroma and only a gentle hint of smoke.
How to Use:
✔ Pho and broths – Toast a pod or two, crack them open and add to the simmering stock
✔ Braises and stews – A classic in Chinese red-braised and Sichuan-style dishes
✔ Remove before serving – The pod is tough; use it whole and fish it out, or grind the seeds sparingly
Not the same as our Black Cardamom (Amomum subulatum), which is smaller, wrinkled and smoke-dried, and is the one used in Indian cooking.
