Good Price Black Cardamom: Spice from HAVIGO
Black cardamom – a special spice – is in Vietnam’s foggy mountains. Black cardamom has a rich flavor that extends well beyond the usual sweet and citrusy notes. It also offers a “smoky flavor” and adds a fascinating depth to dishes. In Vietnam, HAVIGO is one of the companies that can offer good price black cardamom. So, let’s discover this product in the following post!
1. Origin of Vietnam Black Cardamom
A mountainous origin:
The cool, humid highlands close to the border are where Vietnamese black cardamom grows. The Hoang Lien Son mountains’ rich soils are ideal for this plant’s growth. Black cardamom is traditionally grown by ethnic minority communities. Then, this spice has been a main of their traditional medicine and cuisine for centuries. Vietnam is still one of the world’s leading producers of black cardamom, a distinctive spice.
The allure of smoke:
Vietnam black cardamom is special with its smoky flavor and scent. What distinguishes black cardamom from green cardamom? Green cardamom is harvested before it reaches maturity. While black cardamom is harvested when it is completely ripened. Then, producers dry this fruit over open flames. The pods acquire a noticeable smokiness from this drying process. It is reminiscent of woodsmoke and campfires. The smoke gives savory foods a warm, almost earthy flavor that completely transforms the experience.
Beyond the smoke:
But there’s more to black cardamom than smoke. There are numerous other flavors underneath the smoky layer. A refreshing note is hints of camphor, menthol, and eucalyptus. The flavor has a faint sweetness and a hint of citrus. Vietnamese black cardamom is a very adaptable spice because of its complexity.
2. Secret of harvest: Picking the perfect Cardamom
This black cardamom is typically harvested in October and November. They make their way up to the mountain, where the cardamom plants thrive. This isn’t your typical spice from the store. Black cardamom is harvested when the pods are still green but just beginning to ripen, in contrast to green cardamom. For the best flavor and aroma, this timing is crucial. Traditionally, farmers carry the pods in baskets on their backs after carefully cutting them by hand.
Producing this spice requires a lengthy journey across the rugged mountainous terrain back home. Harvesting this spice is therefore a difficult process. The subsequent steps to create the perfect black cardamom are challenging but fascinating as well. Let’s move forward!
3. Smoke and Fire: The secret to flavor
They proceed to the drying process after being harvested. In contrast to spices that are sun-dried, black cardamom is dried over open fires to produce its distinctive smoke. Using freshly cut bamboo sticks, farmers construct ingenious devices that provide a platform for the pods to rest on above the fire. This spice requires two to three days to fully dry.
The flavorful treasure is created when the smoke subtly transforms the cardamom from a fresh pod to the dark. The practical advantage of this drying process is that it reduces the cardamom’s weight by one-third. They are therefore easier to transport out of the mountains as a result.
Even though drying is the most important step, some producers may add other processing, such as light roasting, to further improve the flavor profile. Lastly, the quality of the dried black cardamom is sorted. Cardamom products come in two varieties: Stemless Cardamom and Cardamom with Stem. It is now prepared to enter both domestic and international markets.
4. Good Price Stemless Black Cardamom
During the sorting process, people grade cardamom according to its flatness. The best cardamom pods are usually full of seeds and plump. Some fruits, on the other hand, are empty inside. Smoking them seems pointless because they are completely flat. These are low-quality fruits, and adding black cardamoms to food can significantly alter its flavor. Thus, people sort cardamom fruits by hand in an attempt to decrease the quantity of flat ones.
Additionally, cardamom is graded according to its broken rate during the sorting process. This spice’s outer shell became harder after it underwent a drying process. It is easier to crack, though, as it gets harder. Using a broken cardamom is the most inconvenient thing you can do. In addition to being unsightly, it is difficult to measure how much to use. Because broken black cardamom is difficult to avoid, people attempt to minimize it during the sorting process. Consequently, the distinctions between stemless and stem-containing black cardamom remain in their flat and broken fruit rate.
Typically, flat fruits have a maximum break rate of 12% and cardamom with stems has a maximum break rate of 5–10%. However, because stemless cardamom is carefully chosen, its rate is lower. The flat fruit rate is less than 5%, and the maximum amount of broken cardamom is 3%. Additionally, for convenience, people cut off the cardamom stem. This enhances the spice’s appearance. Stemless cardamom is more expensive than stemmed cardamom because it is chosen with greater care. Customers frequently choose stemless black cardamom because of its superior quality, even though it costs more.
Specifications
- Shelf Life: 2 Years
- Moisture: 13% max
- Broken: 3% max
- Flat Fruits: 0 – 5% max
About us
Havigo Company Limited operates in the field of agricultural export. We wish to bring high-quality Vietnamese agricultural products such as spices, rice, beans, and fruits… to the world. We supply you with high-quality products at the best price. If you find interested in importing good price Black Cardamom, don’t hesitate to get in touch with us for better support via WhatsApp: +84 979 58 58 56.
We are confident in our ability to deliver products that consistently meet the highest quality standards while offering competitive pricing within the market. Furthermore, we are committed to providing exceptional customer support throughout your entire experience. Please contact us for better support via WhatsApp: +84 979 58 58 56.