Tsaoko kernels Cao Guo Ren are extremely aromatic and drying and are good for drying Dampness and dispersing Cold. They are used to treat alternating chills and fever and chills that occur in the early stage of malarial disorders and other epidemic disorders when accompanied by turbid Dampness.

Lanxangia tsao-ko, formerly Amomum tsao-ko, and also known as red cardamom or Chinese black cardamom, [3] is a ginger -like plant known in English by the transliterated Chinese name (Chinese: 草果; pinyin: cǎoguǒ; Jyutping: cou2 gwo2; Pe̍h-ōe-jī: chháu-kó). It grows at high altitudes in Yunnan, [2] as well as the northern highlands of Vietnam. [4] .

Red Cardamom - also known as Cau Guo or Chinese Black Cardamom, has an earthy and gently smoky aroma. It is popular in regional Chinese cuisines. Delicious in slow cooked meat dishes and Vietnamese pho.

What Is Cao Guo. Cao Guo commonly known as Fructus Tsaoko or Tsaoko Fruit is the ripe fruit of Amomum tsao-ko Crevost et Lemaire, which is a perennial herb belonging to the family Zingiberaceae. It is a common edible spice, which first appeared in <Yinshan Zhengyao> (Dietary Principles) in 1,330 AD.

Cao Guo (Fructus Tsaoko) is commonly referred to as Cochin Cardamom Fruit, or Chinese Black Cardamom and is traditionally used to support digestion and relieve gastrointestinal discomfort, such as bloating, gas and indigestion.

Cao guo, or Chinese black cardamom, is smoked during the drying process and has an incredible smoky layer on top of the cardamom flavor. It is a must for Sichuan and Yunnan soups and braises.

Chinese cardamom, also known as black cardamom, Cao Guo, or Amomum tsao-ko, is a spice commonly used in Chinese (especially Yunnan), Indian, Sichuan, Vietnamese, and Southeast Asian cuisines. It is native to China and is a member of the ginger family, ideal for a Chinese-style braised pork belly.

Cao Guo (Fructus Tsaoko) ——Yin Shan Zheng Yao (Principles of Correct Diet) The mature fruit of Amomum tsao-ko Crevost et Lemaire of family Zingiberaceae. Yunnan, Guangxi and Guizhou provinces, etc.in China. Collected in autumn when the …

2016年9月23日 · Cao Guo (Fructus Tsaoko) ——Yin Shan Zheng Yao (Principles of Correct Diet) The mature fruit of Amomum tsao-ko Crevost et Lemaire of family Zingiberaceae. Yunnan, Guangxi and Guizhou provinces, etc.in China. Collected in autumn when the fruits are ripe. Specially fragrant, pungent, slight bitter.

The Chinese Herb Cao Guo is the ripe fruit from a ginger-like plant (Amomum tsaoko Crevost et Lemaire) that grows in the highlands of South China (Yunnan, Guangxi and Guizhou provinces). Cao Guo warms the middle jiao and dries dampness to treat abdominal fullness and pain (w/cold presentation), nausea, vomiting and diarrhea.