Wild black cardamom
Ingredients: Wild Black cardamom
Its complex, slightly smoky flavor adds incomparable flavor to Southeast Asian dishes.
€7.90
20 g
Recommendations
Cut the pod in fours and put ¼ into a pot-au-feu, vegetable stock, mushrooms or shellfish bouillon, it lends a heady aroma that highlights the other flavors in a dish.
-
Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Vietnam
- Storage / Use In a cool, dark, dry place.
Olivier Rœllinger's words
This large seed is a less intensely flavoured variant of the more common type of green cardamom. Its characteristically light, smoky aroma comes from having been dried by a fire. Tastes of wood and resin offset the camphoraceous hints that both black and green cardamom are known for.
Black cardamom is part of our Poudre de Tonkin, which is used to make lightly flavoured stocks and bouillons and especially the Vietnamese Pho soup.
Story
This wild black cardamom comes from the forests of North Vietnam. The Hmong people carefully harvest it in July.
From a botanical point of view, this rhizome from the Zingiberaceae family falls into two species, elettaria and amonums. The first are present in India and grow more specifically on the mountains of the Malabar coast - the plants grow in the wild. The harvest of the pisiform fruits takes place twice a year. The black cardamom (amomum subulatum) grow mainly in Cambodia, and in the heights of Tonkin in Vietnam. They are a source of revenue for the Hmongs who tend to veritable wild gardens. In both countries, the fruits are harvested mature, then washed and dried in the sun or in a special oven