Once opened, it releases scents of sweet spices and smoked Chinese tea. In the mouth, it presents mentholated and camphor flavors. Use it ground just before serving the dish: on roasted pineapple, farm poultry, or oriental preparations.
It pairs ideally with fish prepared in a spice-infused court-bouillon or with a compote of white fruits. Remove the pod and keep only the seeds for cooking. It is preferable to use it ground just before serving the dish.
In the mouth, black cardamom presents a biting attack with a tannic impression that reveals mentholated and camphor flavors. Once opened, this spice from the Himalayas expresses complex scents reminiscent of smoked Chinese tea, resin, and sweet spices.
Black Cardamom grows wild in the Mahabharat range in Nepal. It is hand-harvested between 1500m and 2000m altitude. Black cardamom belongs to the same botanical family as ginger, turmeric, and Kororima from Ethiopia. In Nepal, it grows in the shade of tall trees and along streams.
Cardamom is renowned as one of the oldest spices used in human history. Originally, this spice was a natural product of the forest, considered a non-cultivable wild plant, and was harvested by tribal communities during their journeys in the jungle to feed themselves. Cardamom seeds were then sun-dried and exchanged by villagers for fabrics and salt.
Allergen | Absence |
---|---|
Native country | VIETNAM |
Genus and botanical species | Amomum subulatum |
Ingredients | black cardamom |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |