Red cardamom (Amomum globosum), known as ‘cao-guo’ or ‘ ‘Chinese Black Cardamom ’.It is a different species of Black Cardamom, grown in China, near Tibet and Burma. They are much larger in size than Indian Black Cardamom, spicy & strong flavor, and has an earthy, gentle smoky aroma.
It is popular in Chinese and Vietnamese Cooking, especially in Szechuan cooking. Top choice for soups, best suited for slow cooked dishes, like braising meat. Add a pod to plain rice cooking in a steamer or in soups, to infuse enjoyably bitter, smoky notes through the dish.
When used ground with other spices and seasonings, the pods are usually de-seeded and the husks discarded. Great in a seasoning used for stir-frying.