Dried Caoguo Fruit Amomum tsaoko Whole Spice for Sichuan Hot Pot and Braised Dishes 500g

Dried Caoguo (草果, Cao Guo) fruit pods from Amomum tsaoko, a whole dried spice used in Chinese cooking and TCM. In TCM theory, Caoguo is considered warm and pungent, traditionally associated with the Spleen and Stomach channels. It is commonly added to soups, braises, hot pot broths, and卤料 spice blends to add a distinctive aromatic note. Store in a cool, dry place and use in normal culinary amounts.

Key Selling Points

• Whole dried Caoguo fruit pods, a classic Chinese culinary spice
• Botanical source Amomum tsaoko, known in TCM as Cao Guo (草果)
• Warm pungent character traditionally linked to Spleen and Stomach
• Frequently used in Sichuan hot pot,卤料, and braised meat recipes
• 500g bag of whole pods, suitable for home cooking

Quality & Sensory

The pods are typically brown to dark brown with a rough, slightly ridged surface and a dry, woody texture. They have a strong, warm, camphor-like aroma. When cooked in broth or braised dishes, they add a pungent, slightly bitter, aromatic note that mellows with longer simmering.

Technical Specifications

Usage Scenarios

• Added to Sichuan hot pot broth
• Used in卤料 spice blends for braised meats
• Simmered in soups and stews
• Cooked with rice or congee for aroma
• Used as a culinary spice in home cooking

Traditional Uses

In TCM theory, Caoguo is traditionally used in decoctions and culinary preparations, often paired with star anise, cinnamon, and fennel in warming spice blends. It is commonly added to braised dishes, hot pot broths, and soups to support digestion and add a warm aromatic quality. Traditional practice often includes lightly crushing the pod before simmering.

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