Feature:
Cardamom is a plant from the Zingiberaceae family, the fruits and seeds of which are commonly used as a seasoning.
Usually appears as a hard-shelled fruit containing seeds.
Taste and smell:
The flavor is usually relatively mild but has a strong aroma, with a hint of spiciness and sweetness.
The smell is somewhat like nutmeg, but generally milder.
Origin:
China
Cooking dishes:
Cardamom is particularly common in Indonesian and Malaysian cuisine, where it is used to season meat and seafood.
It can also be used in desserts and drinks, especially traditional desserts in Southeast Asia.
The seeds can be ground into a powder and used, or the whole seeds can be used in soups and curries.
Because of its milder flavor, it is often used with other spices such as cloves, cinnamon, and ginger.
Applicable dishes:
Spicy hot pot, various brine, braised mutton hot pot, braised pig’s feet
**Cardamom is a relatively rare but very important spice in traditional cuisine in some areas. Its unique aroma and taste make it an indispensable ingredient in many dishes.