Feature:
Cardamom bark is the outer layer of the cardamom fruit, which is usually reddish-orange in color and turns yellow-orange when dried.
Its shape is mesh-like and its texture is thin and crispy.
Taste and smell:
Cardamom bark has a more delicate flavor than cardamom seeds, with subtle notes of citrus, cinnamon and clove.
The aroma is also rich, a bit like a mix of cinnamon and orange peel, but more unique.
Origin:
India
Cooking dishes:
Commonly used in Indian cuisine, especially curries and stews.
In European cuisine, it is often used in baking, stuffings and sauces.
It can also be used to make drinks such as hot cider or certain types of tea.
Applicable dishes:
Meat dishes, oysters and seafood, Sichuan braised food, Indian curry, French traditional white sauce, hamburger steak, Middle Eastern lamb dishes, baked macaroni, duck soup, spinach pie, pound cake, pudding, pumpkin pie
**Cardamom bark is a very special and versatile spice. Its unique flavor and aroma make it an indispensable ingredient in many traditional and modern dishes. However, since its flavor is quite strong, only a small amount is usually needed when cooking.