Round cardamom

Wurfbainia spp.

spice

Small round, pale pods with a mild camphorous scent, in massaman curries, broths and marinades of Southeast Asia.

Origin

Thailand, Cambodia and Java

Season (United States)

all year round

Preparation

Whole, the pods are taken out of the dish; ground, they are eaten.

Did you know?

In Khmer it is called kravanh: Cambodia's Cardamom Mountains owe it their name.