Cardamom ‘Look Gra Wan’ in Thai, is the common name for a group of distinct plants, members of the ginger family. As opposed to other edible gingers, it is the seeds within the fruit pods that are used in cooking, rather than the rhizomes.
The most common variety found in Thailand is the white cardamom, scientifically known as Wurfbainia vera (aka Amomum Krervanh Pierre and Amomum verum). The pod of white cardamom is quite round compared to other varieties and has a light brown or beige tint. I find the flavor of white cardamom to be more penetrating with camphor qualities relative to green cardamom which I think of as “sweeter” and milder. Another variety used in Thailand is the black cardamom, it has larger black pods and a smoky scent.
When it comes to the use of cardamom in Thai cuisine, generally speaking this is not a very common ingredient but it is definitely used in curry pastes and especially those of foreign influence. White, the more commonly used of the three can be used as one of the dry spices added to Massaman curry paste or in conjunction with the use of red meats in ‘Gaeng Phet’ curries, while black cardamom is used in ‘Khao Soi’. In all cases it is dry roasted, then pounded into powder and then added to the curry pastes. If you cannot find white cardamom, you may replace it with the green variety.
Thaifooding 