Black Cardamom

Our black cardamom come from the Hoàng Liên Sơn mountain located in northern Vietnam, at the eastern end of the extensions of the Himalayas. This high altitude, very humid area is full of wild forests rich in black cardamom.

Black cardamom is one of the hidden spices for the preparation of many curries and to spice up many dishes in Indian and Chinese cuisine. In Vietnam, some communities use black cardamom for its medicinal properties: diuretics, antiseptics, anti-inflammatories, digestion, heartburn, bloating.

Our perfect combination : in European cuisine, the seeds will be preferred (the pod is removed, the earthy notes of which are too powerful). These seeds, crushed or powdered, can be combined with marinades of chicken, pork, red meat with parsley and then again to soften offal and game meat.

White fish are not to be outdone (broths, nages, papillotes). On the sweet side, reduced to powder, these seeds enhance fruit salads, pineapple, mango but also chocolate-based preparations, sweet or savory shortbread.