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.
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.
|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.|
|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.|