Cardamom is a type of plant belonging to the same family as ginger (Zingiberaceae). In Thailand, “KRA-WAAN” or cardamom can be used as a good substitute for cardamom, and it is utilized for its seasoning properties. Chanthaburi province is considered a significant source of high-quality cardamom production. The quality cardamom is in demand in both domestic and international markets.

The cardamom seeds are commonly dried and used as an ingredient in medicines, beverages, and cosmetics. The shoots of cardamom are popular as a seasoning in various dishes to enhance flavor and reduce fishy odors. They are used in curry dishes and are a key ingredient in dishes like “ไก่ผัดเผ็ดหน่อกระวาน” (spicy stir-fried chicken with cardamom shoots), “ไก่ต้มหน่อกระวาน” (cardamom shoot chicken soup), and “ทอดมันปลาอินทรีย์หน่อกระวาน” (deep-fried organic fish cake with cardamom shoots).

The use of cardamom shoots in cooking has gained popularity for their ability to add spiciness, aroma, and reduce fishy odors, similar to the use of ginger. This has led to the development and support of businesses owned by local producers of “ทอดมันหน่อกระวาน” (deep-fried cardamom shoot fish cakes) and other products. These products are differentiated from regular fried dishes by incorporating Chanthaburi cardamom shoots, which make them delicious and beneficial due to the properties of the cardamom shoots, which help with digestion.

Through short cooking times and knowledge of the frying process, products have been developed to meet consumer needs and are packaged with nutritional information. This results in products that have a longer shelf life at low temperatures, making them convenient to heat and eat when taken out of the refrigerator or heated in a microwave, while still maintaining the taste of cardamom.