A different species of Black Cardamom. While the difference between black and green cardamom is better known, Chinese and Indian black cardamoms are rarely compared. Black Chinese cardamom pods have the fragrance of camphor without the intense smoky notes of black Indian and Assam Cardamoms, making it a top choice for Vietnamese and Chinese soups.
We source our Chinese Black Cardamom from the Nu Valley near Tibet and Burma. Our growers, the Li family, use it to flavor their famous Yunnan hams, bacon and sausages. It pairs very well with mild Yunnan chilies and Sichuan peppercorns.
These Black Cardamom pods are commonly used whole in long simmering broths and dishes. While typically used in broths, soups and pork dishes, it’s also great as a seasoning in stir-fried pork and chicken dishes. When used ground with other spices, the pods are usually de-seeded and the husks discarded.