Also known as cardamom from China or Nepal, or fake cardamom, these large brown pods have a strong smoky scent and a very pronounced camphor taste. Smoked in wood fire, the coarse shell that contains the seeds concentrates essentially this smoky aroma, so we keep the whole pod, with its bark, to benefit the best in the kitchen. We only keep the seeds, possibly crushed in a mortar, if we want to highlight the camphor flavor
Brown cardamom is mainly used as a spice in the preparation of Indian curry and other savory dishes from India that simmer for a long time. It is also associated with green cardamom in some recipes. To be added to chickpea, coral lentil or potato dishes to give a slightly raw and woody note.