Cao Guo (Amomum tsaoko) — Yunnan Dried Tsaoko Fruit, Whole Spice for Hot Pot & Braising

Cao Guo (Amomum tsaoko) is the dried, whole ripe fruit of a revered aromatic spice and food herb known in Traditional Chinese Medicine (TCM) as Cǎo Guǒ (草果). Also called Tsaoko Fruit or Chinese Black Cardamom, Cao Guo has been prized for centuries as a warming, dampness-transforming herb used to awaken the Spleen, harmonize the Stomach, and dispel cold-damp stagnation. Its nature is pungent and warm, making it a robust yet aromatic spice for enriching broths, braises, and daily cooking.

Key Selling Points

• Whole dried Tsaoko fruit from Yunnan
• Traditional warming food herb and spice
• Amomum tsaoko, pungent and warm nature
• Ideal for hot pot, braising, and stews
• 500g value pack, 24-month shelf life

Quality & Sensory

Each fruit is carefully sun-dried to preserve its deep brown, slightly ridged exterior and its dense, aromatic interior. The whole pods carry a warm, camphor-like fragrance with smoky and citrus-tinged notes. When simmered in broth, Cao Guo releases a rich, peppery warmth and a subtle sweetness that deepens the flavor of meat and soup without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Hot pot and Sichuan-style broth
• Braising and red-cooked meat dishes
• Slow-cooked soups and stews
• Marinades and spice blends
• Traditional medicinal food soups

Traditional Uses

In folk herbal practice, Cao Guo is simmered into soups, braises, and medicinal food broths to warm the middle burner and dispel cold-damp. It is a classic companion to ingredients like star anise, cinnamon bark, and fennel in hot pot bases and five-spice blends. In daily cooking, a single crushed pod is often added to beef, lamb, or duck stews to lift aroma and ease richness.

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