Tsaoko Fruit 500g Cao Guo Dried Amomum tsao-ko Whole Pods for Braised Meat Hotpot and Stew Seasoning
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Tsaoko Fruit 500g Cao Guo Dried Amomum tsao-ko Whole Pods for Braised Meat Hotpot and Stew Seasoning

Price range: $5.44 through $10.84

Description

Tsaoko Fruit, known in TCM as Cao Guo (草果), is the dried whole fruit of Amomum tsao-ko, a warm aromatic spice long used in Chinese herbal cooking. In TCM theory it is pungent in flavor and warm in nature, traditionally associated with the spleen and stomach channels. These dried pods are commonly simmered whole or lightly crushed in braises, stews, and hotpot broths. Store sealed in a cool dry place away from moisture and direct sunlight.

Tsaoko Fruit 500g Cao Guo Dried Amomum tsao-ko Whole Pods for Braised Meat Hotpot and Stew Seasoning overview

Key Selling Points

  • Dried whole Tsaoko Fruit pods supplied as a 500g bag
  • Botanical source Amomum tsao-ko known in Chinese as Cao Guo
  • Pungent warm aromatic spice traditionally used in TCM cooking
  • Nitrogen-flushed packaging with a 12-month shelf life
  • Ready to use in braised meats stews and hotpot broths
Tsaoko Fruit 500g Cao Guo Dried Amomum tsao-ko Whole Pods for Braised Meat Hotpot and Stew Seasoning key features

Quality & Sensory

Whole dried pods typically reddish brown to dark brown with a ridged wrinkled surface. The aroma is typically warm camphor-like and spicy, and the inner seeds release a stronger pungent fragrance when crushed or simmered.

Tsaoko Fruit 500g Cao Guo Dried Amomum tsao-ko Whole Pods for Braised Meat Hotpot and Stew Seasoning quality and texture

Technical Specifications

Product Type Dried whole spice fruit
Chinese Name 草果
Pinyin Cao Guo
Botanical Name Amomum tsao-ko
Plant Part Dried whole fruit
Net Weight 500g
Tsaoko Fruit 500g Cao Guo Dried Amomum tsao-ko Whole Pods for Braised Meat Hotpot and Stew Seasoning specifications

Usage Scenarios

  • Simmer whole or crushed pods in braised beef pork or lamb dishes
  • Add to hotpot and spicy soup broths for warm aromatic depth
  • Use in marinades and slow-cooked stews with star anise and cinnamon
  • Include in traditional spice blends for Lu Wei master stock

Traditional Uses

In traditional Chinese kitchen practice Cao Guo is a classic component of braising spice blends and master stocks, valued for cutting gaminess in fatty meats such as beef lamb and pork. It is traditionally paired with star anise cinnamon bay leaf and Sichuan peppercorn in red-braised dishes and hotpot bases. Pods are often toasted briefly or cracked before simmering to release their aroma.

FAQ Q&A

Q: What is this product?

A: It is 500g of dried whole Tsaoko Fruit pods, known in Chinese as Cao Guo, the fruit of Amomum tsao-ko used as an aromatic spice in Chinese cooking.

Q: What is it traditionally valued for?

A: In TCM theory it is pungent and warm and is traditionally used in cooking to reduce gaminess and add warm aromatic depth to meat dishes.

Q: How is it commonly used?

A: Simmer whole or lightly crushed pods in braises stews and hotpot broths, removing them before serving if desired.

Additional information

Weight N/A
Dimensions N/A
Packaging specifications Grass fruit 500g, Grass fruit 250g, 100g of grass fruit, Grass fruit 50g

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