2008 January 16

I just spent some time searching for a reasonable replacement or substitute for cardamom. I'm trying to find the spices needed to make masala chai, and in a quick survey of several recipes, all of them call for cardamom. By chance, I happened upon the fact that black cardamom is commonly used in Chinese cuisine. I found the name of black cardamom in Chinese (草果, cǎo guǒ) and discovered that I can buy it pretty much anywhere (including back home in Zhongdian) for local, non-import prices. read more…


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