White Cardamom Seeds Dou Kou Ren 500g Dried Amomum Kravanh Culinary Spice for Braising and Stews

White Cardamom Seeds, known in TCM as Bai Dou Kou (白豆蔻), from Amomum kravanh, are the dried seeds of the cardamom fruit. Traditionally associated with aromatic, warming qualities in Chinese herbal practice, they are widely valued as a culinary spice for braising, stewing, and spice blends. This 500g bag contains dried cardamom seeds processed by drying, suitable for kitchen seasoning and traditional herbal recipes.

Key Selling Points

• Dried white cardamom seeds with the Chinese name Bai Dou Kou (白豆蔻)
• Botanical source Amomum kravanh, a classic aromatic spice in Chinese cooking
• Traditionally used in TCM for its pungent flavor and warming nature
• Dried and ready to use in braises, stews, marinades, and spice mixes
• 500g resealable bag suitable for home kitchens and herbal pantries

Quality & Sensory

The seeds typically appear round to slightly angular with a pale yellowish-white to light brown color and a firm, oily texture. They carry a characteristically warm, camphor-like aroma with citrusy and slightly peppery notes. When simmered in braises or decoctions, they release a fragrant, mildly spicy taste.

Technical Specifications

Usage Scenarios

• Add whole seeds to braising liquids for meat, poultry, and tofu dishes
• Simmer in soups and stews for a warm aromatic depth
• Grind into spice blends for marinades and rubs
• Use in traditional herbal decoctions under the guidance of a qualified practitioner

Traditional Uses

In TCM theory, Bai Dou Kou is traditionally associated with the lung, spleen, and stomach channels and is valued for its aromatic, warming character. It has long been included in decoctions and culinary preparations, often paired with herbs such as Amomum tsao-ko or dried tangerine peel in braises and stews. In everyday cooking, a few seeds are commonly added to spice bags for slow-cooked meats and seasonal dishes.

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