Black Cardamom (Cao Guo)
The strongest shield of beef and mutton! Smoky and heavy Chinese herbal spices
Description
An essential spice in Northern/Sichuan braises to completely obliterate the intense gamey odors of beef and mutton. Dried/roasted fruit of the ginger family, walnut-sized. A cardamom relative, but fire-drying gives it a 'strong smoky aroma' and menthol-like coolness.
Classification: Hardcore, Spice, Black Cardamom, Beef Dishes, Mutton Dishes, Hot Pot, Deodorizer
Shops selling Black Cardamom (Cao Guo)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Fruit of Amomum tsao-ko(Black Cardamom)
Instructions
- [Typical Uses]
- [Beef/Mutton Braises]: When making Lanzhou Beef Noodle soup or Mutton Stew, crack it open with a knife to expose the seeds before adding to the pot.
- Toss a few whole into Chongqing hot pot bases to deodorize.
- Ingredient for Lu Shui (Master Stock).
Learn more Substitutes, pairings, tips
Key spices
Smoky、medicinal aroma like Seirogan、with a faint minty cooling sensation
Substitutes at Japanese supermarkets
(Hard to substitute. Note that Western green cardamom smells completely different)
Pairing
Braised Beef / Mutton Soup / Hot Pot
Trivia
If star anise is 'sweet aroma (for pork)', Cao Guo is 'heavy, smoky aroma (for beef/mutton)'. The 'unique exotic smell' drifting from Chinese street beef noodles is this Cao Guo.
Eating tips & etiquette
The biggest trick is 'smashing it slightly to crack it' with a knife before use. The aroma is packed in the black seeds inside; adding it uncracked yields insufficient results.
Allergen
None