How is Black Cardamom used in Thai cooking?

Black cardamom is the bolder, smokier cousin of green cardamom - bigger pods, a deeper, almost resinous aroma, and a flavour strong enough to stand up to long cooking. A little goes a long way. It's used whole to build the backbone of spiced broths and curry pastes, adding warmth and complexity rather than sweetness. The seeds are aromatic enough that their oil is prized in aromatherapy too. We usually bruise or lightly toast the pod first to wake up the fragrance before it goes into the pot.

Can I cook with Black Cardamom in a Chiang Mai cooking class?

Yes - we use Black Cardamom in our hands-on classes. Explore them on our Cooking Classes page.

Black Cardamom - Essential Thai Spices | Thai Akha Kitchen

Black cardamom is the bolder, smokier cousin of green cardamom - bigger pods, a deeper, almost resinous aroma, and a flavour strong enough to stand up to…

Black Cardamom - Essential Thai Spices | Thai Akha Kitchen Black cardamom is the bolder, smokier cousin of green cardamom - bigger pods, a deeper, almost resinous aroma, and a flavour strong enough to stand up to…