East Asia

Chinese Cardamom

Lanxangia tsaoko (cao guo) is the most likely species if distinct from Amomum cardamom.

Dried seed pod.

Part Used

Whole large dried pods.

Form

Likely overlaps substantially with Amomum cardamom or refers to tsaoko/Chinese black cardamom.

Southern China, Yunnan; also used in Vietnamese cooking.

Smoky, resinous, camphorous – similar register to Indian black cardamom, being traditionally smoke-dried.

Braising spice, particularly in Yunnan and some Sichuan hot pot bases.

Hot pot spice bases; some Yunnan braises.

Star anise, Sichuan pepper, dried chile.

Add whole, lightly crushed pods early in a long simmer.

Keeps well over a year sealed and dark.

Indian black cardamom as the closest cross-regional equivalent.

Hot pot spice bases.