White Cardamom (Bai Dou Kou)

Bai dou kou, or white cardamom, is a relative of both green and black cardamom and part of the Amomum genus that also includes ginger and turmeric. This variety—classified as Amomum krervanh or Amomum compactum—is sometimes called round cardamom, for its shape. It’s also sold as Thai, Siam or Cambodian cardamom, thanks to its popularity in Southeast Asia. You’ll often find it in the parts of China that are closest to Southeast Asia, including Yunnan and Sichuan, and its use extends to other regions along Silk Road routes that stretch from China to the Middle East.

In China, bai dou kou is primarily used as medicine (to improve gastrointestinal issues, inflammation, cardiovascular conditions, and other ailments), but it also has culinary uses—its citrusy, minty, floral aroma is like a milder version of green cardamom.

In Chinese cooking the pods are generally used whole, but you can also grind them into a powder to flavor baked goods and other foods. Simmer it in slow-cooked dishes like soups and braised meats. (It’s a key ingredient in Thai massaman curry and is used in fragrant Vietnamese pho broths.) Or add it to the spice mix for your chili oil, as some Sichuan chefs do. It is usually paired with other spices like star anise, anise seed, and even Chinese black cardamom, which has a stronger, smokier flavor.

Source: Grown in Yunnan Province
Size: 2.0 ounces (57 grams)
Ingredients: Single-origin white cardamom. Non-irradiated. No additives or preservatives.