Cao Kou (Alpinia katsumadai) — Dried Food-Herb Spice for Hot Pot & Culinary Use, 500g

Cao Kou (Alpinia katsumadai), also known as Katsumadai Seed or Grass Cardamom, is the dried ripe seed of a traditional food-herb (药食同源) aromatic botanical used in both Chinese herbal wellness culture and everyday cooking. In Traditional Chinese Medicine (TCM), it is known as Cǎo Kòu (草寇) and has long been prized as a warming, aromatic herb used to transform dampness, warm the middle, and move the qi of the digestive system. Its nature is pungent and warm, making it a gentle yet effective botanical for supporting comfortable digestion and adding depth to slow-cooked dishes.

Key Selling Points

• Traditional food-herb (药食同源) aromatic botanical
• Dried Cao Kou seed, 500g bulk pack
• Alpinia katsumadai — Grass Cardamom
• Sulfur-free, clean dried spice
• Ideal for hot pot, braises, and stews

Quality & Sensory

Each batch is carefully dried to preserve the seeds' rounded, slightly wrinkled form, their warm greyish-brown to tan color, and their intense aromatic character. When crushed or simmered, Cao Kou releases a pungent, camphor-like fragrance with a warm, slightly peppery and bittersweet taste that deepens broths and braises without overwhelming other ingredients.

Technical Specifications

Usage Scenarios

• Hot pot and Sichuan-style broth
• Slow-braised meats and stews
• Marinades and spice blends
• Medicinal food soup packs
• Traditional aromatic cooking

Traditional Uses

In folk herbal practice, Cao Kou is added to soups, braises, and medicinal food preparations to warm the middle burner, dispel dampness, and support comfortable digestion. It is a classic companion to ingredients like cardamom, star anise, cinnamon, and fennel in slow-cooked broths, and appears in traditional hot pot spice blends across southern China. As a culinary herb, it is simmered whole or lightly crushed to release its aromatic oils into the dish.

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