White Cardamom (Bai Dou Kou)
鶏とアヒルの臭み消し！清涼感あふれる「白いカルダモン」
Description
Seeds of the ginger family, a relative of Western green cardamom. In China, bleached (or naturally dried) whitish pods are mainstream, called 'Bai Dou Kou'. Possesses an 'intense, cooling sensation' akin to eucalyptus or camphor. Highly effective at deodorizing poultry (chicken/duck).
Classification: Hardcore, Spice, Cardamom, For Braising, Poultry Dishes, Duck Dishes, Refreshing, Lu Shui
Shops selling White Cardamom (Bai Dou Kou)
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How to use
Ingredients
- Seeds of Amomum kravanh(White Cardamom)
Instructions
- [Typical Uses]
- [Poultry Braises]: Add a few pods as a spice when making Cantonese roast duck or soy-braised chicken.
- Blend material to add refreshing coolness to Lu Shui (Master Stock).
- Secret ingredient in Sichuan hot pot bases.
Learn more Substitutes, pairings, tips
Key spices
Intense cooling sensation like eucalyptus、and slight astringency/spiciness
Substitutes at Japanese supermarkets
Can substitute aroma with green cardamom, but flavor is stronger, so reduce quantity
Pairing
Braised Chicken/Duck / Lu Shui (Master Stock) / Hot Pot
Trivia
Generally added whole to the pot, but if you want stronger aroma, crush it lightly with your finger or knife to expose the black seeds, then fry in oil to instantly explode the aroma.
Eating tips & etiquette
While smoky 'Cao Guo (Black Cardamom)' is used to deodorize beef/mutton, the Chinese theory is using refreshing 'Bai Dou Kou' for milder meats like chicken or pork.
Allergen
None