Red cardamom (Amomum tsaoko - aka Cao Guo, Thao Qua, Nepal cardamom, Bengal Cardamom, Chinese brown cardamom, tsaoko fruit) is a relative to ginger with a very aromatic flavor that is piney, smoky, peppery & eucalyptus-esque. It’s used primarily in slow cooked dishes (especially Chinese & Southeast Asian dishes) to add depth, smokiness and floral notes.
The smoky notes in red cardamom’s flavor & aroma are due to the fruit being dried over open flame.
In addition to its culinary applications, red cardamom is used in Chinese traditional medicine, where it is believed to aid in the treatment of digestive ailments.
* Minimally Processed, No Chemical Ingredients