Cardamom, Red (Cao Guo)
Red cardamom / Cao Guo / False cardamom / Tsaoko fruit / Chinese black cardamom
Actually a variety of black cardamom these ribbed and variegated, nutmeg-sized cardamom pods are known for their earthy, camphor-like flavor and chile pepper aroma. Red cardamom should be grated as such as its flavor builds easily and can overpower a dish.
Also known as false cardamom, tsaoko fruit, and Chinese black cardamom Cao Guo is a vital part of the Sichuan kitchen. In Chinese medicine it is also used for treating digestive problems due to its soothing qualities.
|Prior to use, grind Red Cardamom fresh for ideal flavor. To create a spiced sugar, use the following rule of thumb: one cup of granulated sugar, add four teaspoons of Ground Cardamom and four teaspoons of Ground Cinnamon and mix well.
|Cardamom, a primary ingredient in the blend Ras El Hanout and Baharat, can be paired to flavor sweet or savory dishes. Great applications include Indian and West Asian Curries, sweet meats, rice dishes, fruit desserts, and even tea.
|Taste & Aroma
|Asian, Indian, Indonesian, North African, Scandinavian
|Handling / Storage
|To be stored in a cool, dry place.
|Country of Origin
|All Natural, Gluten-Free, Kosher Parve, Non-GMO