A little-known variety of cardamom, which is mainly used in stews and the preparation of broths or stocks.

Much less well-known and used in the West than its green cousin, white cardamom flavors many soups and broths in Chinese cuisine. Its strong camphor and very fresh flavor makes it a choice ingredient for beef braises, with a touch of cassia and star anise. It is also one of the key ingredients in our Silk Road blend.