We're Nate Tate and Mary Kate Tate, a brother and sister cookbook author team obsessed with all things China. We create authentic and accessible Chinese recipes for home cooks. See more...

« Chinese black bean sauce 豆豉酱 (dòu chǐ jiàng) | Main | Black rice vinegar 黑米醋 (hēi mǐ cù) »
Sunday
Jan022011

Cardamom 小豆蔻籽 (xiǎo dòu kòu zǐ)

A spice native to Asia that is related to ginger, it has a warm, pungent taste. The spice is sold as pods as well as ground. The pods can range in color from light green to dark brown and are the size of raisins. Each pod contains about 20 small seeds that hold the spice’s flavor. When cooking with cardamom pods, lightly crush the pods and then throw them whole into what you are cooking, or remove the seeds and grind them into a powder using a mortar and pestle.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>