White Cardamom is quite distinctly different from the black and green varieties of Cardamom you might know. White Cardamom comes from China and Central Asia where it is often used with Anise to flavour marinades. Its has quite a different aroma and a lot of less strong overtones than the other Cardamoms making it a perfect additive to Western Chinese dishes.
 
Popular along the Silk Road White Cardamom can also be found in many soups, stews, braises and rice dishes from Kashgar to Kabul. In Yunnan and Sichuan provinces of China White Cardamom is used in stir fries and noodle soups. This is one of our favourite rare spices and we love to experiment with it!