Dried cardamom

Cardamom is a type of herb with a hot and spicy taste and a characteristic aroma. They are often used in cuisine and as medicine. It is also known as the “queen of spices” in preparing delicious and famous Vietnamese dishes.

 Cardamom, also known as the “Queen of spices of the Northwest”, is a fruit with a very characteristic aroma and pleasant hot spicy taste that is often used as a spice in cuisine, especially in hot pot seasoning, pho broth, braised duck, fish, making confectionery and in addition, cardamom is also a medicine in traditional medicine.

Cardamom is a fruit with a very characteristic aroma and a pleasant hot and spicy taste that is often used in cuisine and as a medicine in traditional medicine. Northwest Cuisine often uses cardamom in preparing dishes with traditional highland flavors such as:

Dried Bamboo Soup, Porridge… Use 2 to 3 bamboo shoots, crush the shell, put in pot for about 10 minutes before removing.

Banh Chung: Crush Cardamom, mix with rice and make cake

Used in hot pot dishes such as chicken hot pot, seafood hot pot to help eliminate fishy smell and increase aroma, or used to prepare pho broth, braise duck very richly (each time use 2-3 fruits).

Making dipping sauce: Ha Nhi people have a very delicious technique of mixing dipping sauce with Cardamom, Chili and Perilla.

In addition, cardamom is also used to enhance the taste of coffee, tea, and as an ingredient in the confectionery industry.