Dried Tsaoko Fruit Kernels Cao Guo Ren Whole Bulk Culinary Herb for Cooking and Braising
$4.48
Description
Dried Tsaoko Fruit Kernels, known in TCM as Cao Guo (草果), from Amomum tsaoko, offered as whole dried kernels. Traditionally associated with warming the middle and dispersing dampness, this aromatic spice is widely used in Chinese culinary practice for braising and stewing. Sold as a raw food-grade botanical for cooking use.
Key Selling Points
- Whole dried Cao Guo kernels in natural unprocessed form
- Botanical source Amomum tsaoko, a classic Chinese aromatic spice
- Traditionally valued in TCM for warming the middle and resolving dampness
- Sourced from Guangxi, a recognized growing region for tsaoko
- Ideal for braising, stewing, and spice blends in everyday cooking
Quality & Sensory
The kernels typically appear grey-brown to reddish-brown with a firm, oily texture. They carry a strong, warm, camphor-like aroma, and when cooked they release a pungent, spicy flavor that deepens braised dishes.
Technical Specifications
| Product Type | Raw herb and culinary spice |
|---|---|
| Chinese Name | 草果仁 |
| Pinyin | Cao Guo Ren |
| Botanical Name | Amomum tsaoko |
| Plant Part | Dried fruit kernels |
| Origin | Guangxi, China |
Usage Scenarios
- Add to braised meats and stews for warm aromatic depth
- Use in spice packets for hotpot and red-cooked dishes
- Simmer in soups and broths as part of a spice bundle
- Grind into spice blends for marinades and seasonings
Traditional Uses
In TCM theory, Cao Guo is considered warm and pungent and is traditionally associated with the spleen and stomach channels, where it is used to dry dampness and dispel cold. In folk and culinary practice, the kernels are commonly cracked and added to braising liquids, stewed meats, and spice mixes alongside star anise, cinnamon, and bay leaf.
FAQ Q&A
Q: What is this product?
A: It is whole dried tsaoko fruit kernels, known in Chinese as Cao Guo Ren, sold as a raw culinary herb from Guangxi.
Q: What is it traditionally used for?
A: In TCM it is traditionally associated with warming the middle and drying dampness, and in cooking it is prized for its warm, spicy aroma in braises and stews.
Q: How is it commonly prepared?
A: The kernels are typically cracked or lightly crushed and simmered in braising liquids, soups, or spice bundles, then removed before serving.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | Grass kernel 1g, Grass fruit 1g |
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