Sha ren

Wurfbainia villosa

spice

Small spiny pods with camphorous seeds, in the soups, stews and hot pots of southern China.

Origin

Southern China (Guangdong, Yunnan) and Southeast Asia

Season (United States)

all year round

Preparation

The capsules are lightly crushed and simmered in the dish, then removed; as powder, the seeds are used by the pinch.

Did you know?

In English it is called “bastard cardamom”.