White Cardamom / Bai Dou Kou

White cardamom (also called Bai Dou Kou, round cardamom, Amomum cardamom, Amomum krervanh, or Fructus Amomi) is the dried fruit of an Amomum species in the ginger family (Zingiberaceae). The small, pale pods contain aromatic seeds with a warm, camphoraceous character. Despite the name, this is not simply bleached green cardamom — it is a different spice with its own traditional culinary uses.

🌿 Flavor & Aroma

• Warm, aromatic, and slightly camphor-like
• Earthy and gently peppery
• Less sweet and floral than green cardamom
• Cleaner and less smoky than black cardamom

🍲 Where You'll Find It

• Chinese and Southeast Asian soups, braises, and stews
• Slow-cooked meat dishes and aromatic broths
• Traditional Chinese spice mixtures
• Rice dishes, curries, and savory spice blends

🧂 How to Use It

• Lightly crack the pods before adding to soups, stocks, or braises
• Add whole during long cooking, then remove before serving
• Toast briefly to deepen the aroma before grinding
• Grind the seeds for spice blends; the outer pod is usually left whole for infusing

Sold by weight, 1 oz per package.

Image source https://upload.wikimedia.org/wikipedia/commons/d/dd/White_cardamom.jpg?utm_source=commons.wikimedia.org&utm_campaign=index&utm_content=original