White cardamom actually comes from the same plant as green cardamom, but is processed differently, giving it its unique flavor and color.
Feature:
Appearance: Larger seeds with pale white shell.
Production process: similar to green cardamom, but through the process of fermentation and sun-drying.
Taste and Smell:
It has a mild, sweet, slightly cooling feel and a slight citrus aroma.
White cardamom has a less strong aroma compared to green cardamom.
Origin:
China
Cooking dishes:
Desserts: Due to its mild and sweet flavor, white cardamom is often used in desserts and candies.
Curries and meats: In some Asian cuisines, white cardamom is used in curries and meat dishes.
Beverages: In some regions, white cardamom is also used to make hot drinks, such as masala tea in India.
Baking: White cardamom is also a common flavoring in baking, used in cookies, cakes and breads.
Applicable dishes:
Mongolian pot, spicy pot, white soup base, braised meat, braised pork, stew, braised beef noodles, spicy braised tripe, pickled meat seasoning, spicy bean paste, mapo tofu
**When cooking with white cardamom, it should be noted that its aroma is milder than green cardamom, so the amount may need to be increased to achieve the desired flavor. White cardamom should also be stored in a cool, dry place to maintain its best quality and flavor.