WHITE CARDAMON

White cardamom is a spice that comes from the dried seed pod of the Amomum kravanh or Amomum compactum plantIt has a unique aroma and flavor, and is often used in a variety of dishes: 
  • Appearance
    White cardamom pods are cream-colored, oval or elliptical in shape, and have three longitudinal grooves. They resemble chickpeas with their round, pale husk. 

  • Taste
    White cardamom has a slightly spicy, mint flavor with notes of lemon. It’s milder in flavor than green or black cardamom. 

  • Uses
    White cardamom is often used in marinades, soups, stews, braises, rice dishes, stir fries, and noodle soups. It’s also commonly used in baking and confectionery. 

  • Other names
    White cardamom is also known as Thai, Siam, Java, or Cambodian cardamom. It’s also called “Chinese round cardamom” and “round cardamom fruit”. 

White cardamom is different from green cardamom, which can be bleached white for aesthetic reasons. The bleaching process makes the pods less fragrant and flavorful. 

Description

White cardamom is a spice that comes from the dried seed pod of the Amomum kravanh or Amomum compactum plantIt has a unique aroma and flavor, and is often used in a variety of dishes: 
  • Appearance
    White cardamom pods are cream-colored, oval or elliptical in shape, and have three longitudinal grooves. They resemble chickpeas with their round, pale husk. 

  • Taste
    White cardamom has a slightly spicy, mint flavor with notes of lemon. It’s milder in flavor than green or black cardamom. 

  • Uses
    White cardamom is often used in marinades, soups, stews, braises, rice dishes, stir fries, and noodle soups. It’s also commonly used in baking and confectionery. 

  • Other names
    White cardamom is also known as Thai, Siam, Java, or Cambodian cardamom. It’s also called “Chinese round cardamom” and “round cardamom fruit”. 

White cardamom is different from green cardamom, which can be bleached white for aesthetic reasons. The bleaching process makes the pods less fragrant and flavorful.