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Home Cooking

Black cardamom in Khao Soi

Kapraow | Jul 2, 201503:15 PM     2

I'm eager to prepare the Khao Soi recipe Iearned to cook in northern Thailand last year.

The ingredient that puzzles me is the black cardamom. I've read descriptions of its perfume as "smoky" and "savoury" compared to the green variety. But the pods I bought from a local bangladeshi grocer smell very pungent, minty and sharp. Almost like tiger balm actually.

Is this the right variety to use in Khao Soi and other northern Thai dishes?

Thanks

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