Flavor: Smoky/Camphorous/Risinous
Major Flavour Compound: Cineole
Parts Used: Whole pods containing seeds
“A large-fruited cardamom delivering smoky warmth to mountain cuisines.”
Red cardamom, also known as Tsao-ko cardamom or Chinese black cardamom, is a large-fruited spice obtained from the dried pods of Lanxangia tsao-ko, a plant in the Zingiberaceae (ginger) family. The pods are dark reddish-brown, ridged, and larger than those of true cardamom. Inside, they contain aromatic seeds with a bold, smoky, and slightly camphoraceous flavor. This spice is commonly used in Chinese cuisine (especially in Yunnan and Sichuan cooking), Tibetan dishes, and traditional Asian herbal medicine. It is often added to stews, soups, braises, and spice blends like five-spice powder, imparting a warm and complex aroma. Red cardamom is not to be confused with true green cardamom (Elettaria cardamomum), as it has a much stronger and more pungent profile. It is also valued in Traditional Chinese Medicine (TCM) for its digestive and warming properties.
