Kapulaga jawa - white cardamom

Unique taste! Dthis round cardamom or white cardamom (白豆蔻) is considered the best substitute for green cardamom, the “queen of spices”, in terms of flavor profile. In Indonesiaë This false cardamom 'kapulaga jawa' is even more widely used and better appreciated than the green 'true' cardamom.

Very exclusive!

The round, cream-colored seed pods of the Wurfbainia compacta, also known as Amomum compactum, contain seeds with aromatic properties which are comparable to those of Green cardamom, albeit slightly less sharp. For connoisseurs, this white cardamom is not a substitute, but the ultimate.

The plant  grows naturally in evergreen, tropical deciduous forest under humid, shady conditions, especially in hilly areas between 200 and 1,000 meters altitude. Our "Bái dòukòu 白豆蔻" is being renovated in the Changbai Mountains in northeastern China.

The plant grows to a height of two to four meters and has a root system with rhizomes that strongly resembles that of the ginger plant. The growth habit is very compact; the leaves are lance-shaped with a pointed tip, 50-100 cm long and 10-15 cm wide. The plant flowers from the rhizome, that is to say, close to the ground. The fruits ripen six to eight weeks later.

The White cardamom is harvested starting from the fourth year, at intervals of 35-45 days. In Java, it is harvested up to four times: twice during the wet season from January to July, and twice during the dry season from August to December. The fruits grow in clusters and are also harvested (cut) in clusters. Afterwards, the fruits are 'picked' one by one and laid out in the sun to dry.

The first harvests are generally meager, but the yield increases over time.

The clusters They consist of 5-18 seed pods, each 1-1.5 cm in diameter. They are downy and contain brown to black seeds enclosed in a whitish jelly (arylus). When ripe, the fruits are red-violet in color, with a white crown as a remnant of the flower. Due to drying, the seed pods turn a pale cr.êmulticolored, like candlenut. The jelly dries out during the drying process. .

The pod is relatively easy to 'crack'; small fruits are easiest to open, just like green cardamom, with a sharp knife.

White cardamom is often used in Indian cuisine because it has a slightly sweet taste. with tones of cinnamon and citrus. White cardamom works well with other spices such as coriander and cumin in curries or stews. It also pairs well with ginger, nuts, and coconut milk.

In Indonesian cuisine, white cardamom is a familiar sight, used in traditional Indonesian dishes such as rendang, opor, gulai, or curry. The fragrant and strong aroma of 'kapulaga putih' elevates these dishes to an even higher level. Used to green cardamom? Use sparingly (it takes some getting used to).

White cardamom powder? No

White cardamom powder is becoming not obtained from this white cardamom, but from green cardamom. To obtain the pale tint, the cardamom is treated with a bleaching solution of potassium metabisulfite and hydrogen peroxide. Traditionally happened these turned out to be in a solution of Soap nuts.

Due to the bleaching process, the cardamom loses its eucalyptus aroma, a desired effect (!) which is why this powder is widely used in bakeries and pastry shops. That is the essential difference between bleached white cardamom powder and ground white cardamom.

Scent and taste

White cardamom is less sharp but spicier than 'true' green cardamom, allowing its flavor profile, which is very similar to green cardamom, to come into its own better. The aromas are found mainly in the seeds.

The main flavor components are:

• 1,8 cineol (up to 70%), camphor/eucalyptus, mint, refreshing,
• &beta-pinene (16%), camphoraceous, woody, cedar apple,
• &alpha-pinene (4%), warm, citron, sharp, like nutmeg
• α-terpineol (5%), smoky cedar apple, as in lapsan souchon tea,
• humulene (3%), cannabis flavour, also present in sage and mint.

Usage

The dried fruits are cut open so that only the seeds can be used. As used in city ​​rice or Khao buri, a Thai so-called massaman curry, but also in other curries. The seed pod is often crushed before use in curries and, just like bay leaf or cloves, is removed after preparation.

In Vietnam, white cardamom is used in beef pho. In Indonesia, for example, in the Balinese lamb stew dish kambing mekuah or in es teh kapulaga (spicy creamy iced milk with kapulaga).

In Southeast Asia, an extract of this cardamom is available that is used as a substitute for vanilla in ice cream, whipped cream, and custard.

Features:

• 100% dried fruit from the Wurfbainia compacta
• Origin: North China (conventional cultivation)

Assortment

• available in glass (20 grams) and stand-up pouch
• Larger quantities on request

Gift packaging

• The jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the gift packaging section.

Save:

• Preferably store your cardamom in a dark, dry, and cool place.
• best before September 2027 (09-2027)
• This expiration date is an indication.

Batch number

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.