Hong Kou (Alpinia galanga) — Dried Red Cardamom Spice & Food Herb, 500g

Hong Kou (Alpinia galanga), also known as Red Cardamom or Greater Galangal fruit, is the dried ripe fruit of a traditional food-herb (药食同源) aromatic botanical used in both Chinese kitchens and Traditional Chinese Medicine (TCM) practice. Known in TCM as Hóng Kòu (红蔻), it has long been prized as a warming, aromatic herb used to awaken the Spleen, move qi, and ease the stomach. Its nature is pungent and warm, making it a gentle yet effective spice for dispersing cold and harmonizing the middle burner.

Key Selling Points

• Traditional food-herb (药食同源) aromatic spice
• Dried whole Red Cardamom fruit (Alpinia galanga)
• Warming, pungent nature for culinary and tea use
• New-crop quality, 500g per pack
• Suitable for braises, soups, and herbal blends

Quality & Sensory

Each batch is carefully dried to preserve the fruit's reddish-brown color, wrinkled outer skin, and firm, dense texture. When crushed or simmered, Hong Kou releases a warm, camphor-like aroma with notes of ginger and pepper, and imparts a pungent, slightly sweet warmth to broths and teas without overwhelming other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style braised meats and stews
• Herbal soup and broth blends
• Aromatic tea blends
• Seasonal warming congee
• Culinary spice mixes

Traditional Uses

In folk herbal practice, Hong Kou is added to braises, soups, and congee to warm the middle burner and support digestion during cold or damp seasons. It is a common ingredient in medicinal food soup packs, where it pairs with ingredients like cardamom, ginger, and tangerine peel. As a tea, it is brewed alone or blended with other warming herbs for a pungent, aromatic infusion.

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