How is Cardamom used in Thai cooking?

Cardamom comes in more than one form, and Thai kitchens use that to their advantage. There's green cardamom - the true one, with thin papery pods and small dark seeds; black or brown cardamom, larger and rougher with a smokier punch; and white or Thai cardamom, a small pale pod of its own. All carry an aromatic, slightly camphor-sweet fragrance. In Northern cooking cardamom is mostly pounded into curry pastes, adding warmth beneath the chili and herbs. We crack the pods to release the seeds, since most of the aroma lives inside.

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

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

Cardamom - Essential Thai Spices | Thai Akha Kitchen

Cardamom comes in more than one form, and Thai kitchens use that to their advantage. There's green cardamom - the true one, with thin papery pods and…

Cardamom - Essential Thai Spices | Thai Akha Kitchen Cardamom comes in more than one form, and Thai kitchens use that to their advantage. There's green cardamom - the true one, with thin papery pods and…