5. Black Cardamom – 草果 (cǎo guǒ) - Lanxangia tsaoko (or, less often in China, Amomum subulatum)
Only distantly related to the green cardamom (Elettaria cardamomum), black cardamoms are the seed pods of a herbaceous plant in the ginger family. They are dried over an open fire, giving them a distinct, strong smoky flavour. Do not substitute them for green cardamom, which has a much milder flavour.
The are sometimes used in five-spice powders, few of which actually contain only five spices. Numbers are often only vague in the Chinese language.
More often they are added to hot pots, stews and braises. It is best to crack the pods before dropping them into your pan. They are usually removed before serving.
Pre-ground black cardamom is a good buy if you like throwing money away. Always buy the pods. They will last a year or longer in a cool, dark place.
