First of all sorry for the poor quality of picture. This was given to a friend of mine....he soaked it for 12 hours in white wine and then used it to flavour pickled vegetables without opening it. He was told it came from China. The shell is hard. The smell, upon opening , is rather like carnations. Would really appreciate identification. Thank you.
Nutmeg is used in pickling. Compare that? I would like to see an image of the inside of the fruit without it having been pickled.
Thank you Daniel......I will ask my friend to take a photo of fruit (external and internal) without it having been pickled. I hope the images will be clearer than mine.
I'd bet it's cardamom. The pics post pickling aren't all that clear, but it looks like black cardamom or Amomum costatum. No special expertise here, but I've done a fair bit of cooking, and sampling of other cuisines.
Thank you......having looked up Black Cardamom I think you could be correct. I am still awaiting photos from my friend before he soaked the fruit.
