Description
Profile: The aroma of Red Cardamom, also known as Cau Guo or Chinese Black Cardamom, is earthy and smokey. It's a common ingredient in Chinese regional cuisines. Slow-cooked beef meals and Vietnamese pho are both delicious.
Details:
The earthy, camphor-like smell and chilli pepper perfume of these ribbed and variegated nutmeg-sized cardamom pods are known. In order to avoid overpowering a dish, red cardamom should be shredded.
Cao Guo, also known as tsaoko fruit or Chinese black cardamom, is a staple in Sichuan cuisine. Its calming properties are utilized in Chinese medicine to alleviate digestive issues.
| Ingredients: | Cardamom. |
| Cuisine: | Asian, Indian, Indonesian, North African, Scandinavian. |
| Shelf Life: | 3 Years. |
| Basic Prep: | Prepare Red Cardamom fresh before use. To make spiced sugar, mix 1 cup granulated sugar with 4 teaspoons Ground Cardamom and 4 teaspoons Ground Cinnamon. |
| Ways To Use: | Recipes using cardamom, a key component in Ras El Hanout and Baharat, can be found online. Curries, rice dishes, fruit sweets, and even tea are great examples. |
| Product Style: | Whole. |
| Taste & Aroma: | Pungent, Sweet. |
| Country of Origin: | China. |
| Handling / Storage: | Store in a cool, dry place. |
| Allergen Information: | None Specified. |
| Dietary Preferences: | All Natural, Gluten-Free, Kosher Parve, Non-GMO. |
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