Also known as cau guo or tsao ko, these pods are essential to an authentic phở broth and some Thai curry pastes. Similar to but distinct from black cardamom, which is much smokier and less camphorous.
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Not as strong as Black Cardamom. I like it.
I love cardamom in my coffee. Because it reduces the acid and neutralize the effects of the caffeine.
Absolutely lovely flavor--camphorous like black cardamom but without the smokiness. Good in coffee, though I would still use green cardamom for tea.
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