Flavor: Aromatic/Warm/Bitter
Major Flavour Compound: cineole
Parts Used: Whole pods containing seeds
Related species: Wurfbainia compactum and Wurfbainia testacea are morphologically very similar to W. verum and are difficult to distinguish without flowering material. W. compactum, commonly known as Java cardamom, is also cultivated in southern Thailand.
“A mild, camphor-scented capsule valued in cuisine and traditional medicine.”
White cardamom (Wurfbainia vera, historically Amomum verum) is a Southeast Asian cardamom species in the ginger family whose dried seed pods are used as a spice. Unlike green cardamom, its nearly spherical, pale pods contain reddish-brown seeds with a milder, citrusy, floral warmth that blends well into slow-cooked soups, curries, and braises. It is common in Chinese and Southeast Asian cooking and is sometimes labelled bái dòu kòu in Chinese markets. The plant occurs naturally from Cambodia through Thailand and Vietnam to Sumatra, and both seeds and fruits have traditional culinary and medicinal uses.
