Fan Si Pan Black Cardamom
Fan Si Pan Black Cardamom
Fan Si Pan Black Cardamom
Fan Si Pan Black Cardamom
Fan Si Pan Black Cardamom
Fan Si Pan Black Cardamom
Fan Si Pan Black Cardamom
Fan Si Pan Black Cardamom
Fan Si Pan Black Cardamom
Sale price49 kr
Funky
Smokey
Earthy
Fruity
Name
Black Cardamum
Origin
Fan Si Pan, Vietnam
Partner
Lien
Harvest
Jan 2021
Size
Size

Our black cardamom is sourced from the small city of Sa Pa which has become an important hub for cardamom trade as demand surges from China. It grows semi-wild in the shadows of Vietnam's highest peak, Fan Si Pan, and is sourced from ethnic communities that has cultivated the crop in the area as a replacement for opium since the 1990s.

Our suppliers trek deep into the forests of Hoang Lien National park to get to their plantations. Once harvested the pods are directly roasted over an open fire for 2 days before being trekked back to Sa Pa.

 

      This black cardamum is of the species amomum tsao-ko indigenous to the mountains of northern Vietnam and Yunnan in southern China. It grows along stream beads in high elevation forests. The genus of plants known as Amomum are known for their pungency and aromatic properties and is part of the ginger family of Zingiberaceae.

      Black cardamom has a mully, smoky yet fruity aroma and taste due to the roasting upon harvest. In Vietnam the dried spice is known as thao qua and is essential for making the broth for the countries most famous broth, Phó.

      The smokey aroma really complements cinnamon, cloves, coriander, fennel and star anise that make up the base of the soup. If not used its distinct flavor is very much missed. In Sichuan cuisine black cardamom plays a vital role in hot pots, broths, stews and spice mixes. Other than the spices mentioned above it pairs well with nutmeg, allspice, chili, Sichuan pepper and galangal.

      We use this cardamum quite a lot in dry meat rubs, marinades, vegetarian stews to add smokiness and when we pickle vegetables.

      To release the flavor the pods can be toasted to enhance nutty characteristics and lightly crushed before added early in cooking.

      Pair with:Cinnamon, fennel seeds, star anise, cloves, coriander, Sichuan pepper, chili, nutmeg, allspice, galangal

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      We have a 100% happiness policy when you buy our spices. If the spices do not succeed to wow you we will make sure to refund/re-send other flavors to make sure you are 100% happy with your purchase. 

      If your order is damaged or broken in transit, we are happy to refund/re-send, simply email us your order # and images to hello@thepepperquest.com

      For food safety reasons, we are unable to accept returns on opened products, but will do whatever we can to make sure you are happy with your purchase!

      Please note that the policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.

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