[Sca-cooks] Amomum villosum vs tsao-ko

[Terry Decker]

A. tsao-ko (found in SE Asia) and A. subulatum (Himalayan region) are the 
source of black cardamom.  In Nepal, black cardamom is processed by heating 
the seeds over an open fire so they have a smoky flavor with a camphor 
under-tone  The seed pods are striated.  I've worked with it once and have 
no idea what the unprocessed seed tastes like.  I've found these in some 
specialty spice shops.

A. villosum is pungent and slightly bitter.  The seed pods are pebbly.  They 
are processed by sun drying.  Haven't used or seen these in any shop.  Since 
it's used in Chinese medicine, I'd say a Chinese market if you have one 
around.  The taste is described as slightly bitter with sweet, sour, salty 
and spicy undertones.  This suggests a more complex flavor than that of 
black cardamom.

>From my limited experience, I suggest these spices be used sparingly.

Bear


Has anyone worked with Fructus Amomi before (_Amomum villosum_)? I couldn't
find it locally but found _Amomum tsao-ko_ which seems similar.

Anyone know if they do, in fact, taste similar? I've got a recipe calling
for it and cardamom, among other spices.


- Þórfinnr
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