Purple Cardamom Zi Dou Kou 500g Dried Amomum Fruit for Culinary Spice and Traditional Use

Purple Cardamom, known in TCM as Zi Dou Kou (紫豆蔻) or Zi Kou Ren (紫蔻仁), is the dried fruit of Amomum kravanh, a close relative of white cardamom. Traditionally associated with aromatic dampness-resolving and qi-regulating properties in TCM theory, this whole dried fruit is prized as a culinary spice and herbal ingredient. Store frozen to preserve aroma.

Key Selling Points

• Whole dried purple cardamom fruit, Zi Dou Kou (紫豆蔻), a distinct variety from white cardamom
• Botanical source Amomum kravanh, traditionally valued in TCM for its warm aromatic nature
• Sun-dried whole fruit with intact pods, suitable for decoction or culinary spice use
• 500g pre-packaged bulk size, ideal for kitchens and herbal pantries
• Traditionally used in TCM to aromatically transform dampness and move qi

Quality & Sensory

Typically the dried fruits are round to oval pods with a purplish-brown surface and fine longitudinal ridges. They have a strong aromatic, camphor-like fragrance and a pungent, slightly acrid taste. When decocted, they release a warm, spicy aroma.

Technical Specifications

Usage Scenarios

• Add whole pods to braised dishes, stews, and marinades as an aromatic spice
• Simmer in herbal decoctions following traditional TCM preparation
• Use in spice blends for meat and poultry dishes
• Brew as a warming aromatic infusion with other compatible herbs

Traditional Uses

In TCM theory, purple cardamom is traditionally associated with aromatic dampness-transforming and qi-moving actions, and is traditionally used in formulas for middle-jiao stagnation. It is commonly paired with herbs such as Atractylodes and Poria in decoctions. In folk practice, the whole pods are also added to braising spice mixes for their warming fragrance.

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