Bai Dou Kou (Amomum kravanh) — Dried White Cardamom Fruit for Tea & Cooking

Bai Dou Kou (Amomum kravanh), also known as White Cardamom or Bai Kou, is the dried ripe fruit of a traditional food herb and aromatic spice known in Traditional Chinese Medicine (TCM) as Bái Dòu Kòu (白豆蔻). Grown in Hainan, China, this food-herb ingredient has been prized for centuries as a warming, aromatic herb used to awaken the Spleen, move qi, and transform dampness. Its nature is pungent and warm, making it a fragrant yet gentle herb for supporting digestion and enlivening the senses.

Key Selling Points

• Traditional food-herb aromatic spice
• Dried White Cardamom fruit from Hainan
• Amomum kravanh
• Suitable for tea, soup, and culinary use
• 500g bulk pack, freshly sourced

Quality & Sensory

Each batch is carefully dried to preserve its pale yellowish-white color, wrinkled outer shell, and intense aromatic fragrance. When cracked open, the seeds release a warm, camphor-like aroma with a hint of citrus and mint. Brewed or simmered, Bai Dou Kou yields a pungent, slightly sweet, and refreshing taste that adds depth to teas and broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea blends
• Chinese-style soup and broth
• Culinary spice for marinades and stews
• Seasonal dampness-clearing formulas
• Daily aromatic digestive support

Traditional Uses

In folk herbal practice, Bai Dou Kou is decocted into soups, congee, and aromatic teas to support digestion and dispel dampness. It is a common ingredient in summer and rainy-season formulas, where it pairs with ingredients like Chen Pi, Sha Ren, and Huo Xiang. As a tea, it is brewed alone or blended with ginger and mint for a warming, fragrant infusion. In the kitchen, it is used to flavor braised meats, stews, and rice dishes.

FAQ Q&A