Cao Guo (Amomum tsaoko) — Dried Yunnan Spice Herb for Braising & Stews, 500g

Cao Guo (Amomum tsaoko) is the dried, sun-dried fruit of a revered aromatic herb known in Traditional Chinese Medicine (TCM) as Cǎo Guǒ (草果), also called Tsaoko Cardamom. Grown in Yunnan and prized for centuries as a warming, dampness-transforming culinary spice, Cao Guo has long been used in braised meats, stews, and rich broths to lift aroma, temper heaviness, and harmonize the flavors of a dish. Its nature is pungent and warm, making it a robust yet balanced spice for slow-cooked foods.

Key Selling Points

• Sun-dried Yunnan Cao Guo fruit, 500g bulk pack
• Traditional warming spice for braising and stews
• Amomum tsaoko, a classic food-herb aromatic
• Whole dried fruit with strong, lasting aroma
• Direct from Yunnan growing origin

Quality & Sensory

Each fruit is sun-dried to preserve its deep brown, slightly wrinkled skin and firm, dense body. The aroma is warm, pungent, and distinctly camphor-like with a hint of smoke, opening up quickly once cracked or crushed. When simmered in a braise or broth, Cao Guo releases a rounded, slightly bitter-sweet warmth that cuts through richness and leaves a clean, aromatic finish.

Technical Specifications

Usage Scenarios

• Braised meats and soy-sauce stews
• Hot pot and soup bases
• Marinades and dry rubs for meat
• Slow-cooked broths and stock
• Commercial spice blending

Traditional Uses

In folk culinary and food-therapy practice, Cao Guo is cracked open and added to braises, stews, and medicinal food soups to warm the middle, transform dampness, and dispel heaviness from rich meats. It is a staple of Yunnan and Sichuan cooking, often paired with star anise, cinnamon, clove, and fennel in classic braising blends. A single fruit is enough to scent a whole pot, and it is traditionally used in slow-simmered broths for cooler seasons.

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