Wild black cardamom
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
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.
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