Black cardamom

The black cardamom comes from the mountainous chain Hoàng Lien sơn located north of Vietnam, at the eastern end of the extensions of the Himalayas. This high altitude zone, very humid, is full of wild-scale wild forests.

The black cardamom is one of the hidden spices for the making of many curry and to take up many dishes in Indian cooking and Chinese cuisine. In Vietnam, some communities use black cardamom for its medicinal virtues: diuretics, antiseptics, anti-inflammatory, digestions, stomach - bloating, bloating.

Our perfect chords: in European cuisine, the seeds will be preferred (we remove the pod whose earthy notes are too powerful). These seeds, crushed or reduced powder, will be able to associate with chicken, pork, pausted red meats and then again to soften offal and meat of game.

White fish are not left (broth, swimming, papillotes). Sweet side, reduced powder, these seeds are the fruit salads, pineapple, mango but also chocolate preparations, sweet and salty sandblashes ...