Tsaoko Fruit Cao Guo Whole Dried Spice for Hot Pot Braising and Stews 500g

Tsaoko Fruit, known in TCM as Cao Guo (草果), is the dried whole fruit of Amomum tsaoko, a warming aromatic spice long used in Chinese herbal and culinary traditions. In TCM theory it is pungent and warm and traditionally associated with the spleen and stomach channels. Traditionally valued for its rich camphor-like aroma, it is a staple in spice blends for braising and slow cooking. Store in a cool dry place. Not suitable for pregnant or breastfeeding women and not a substitute for medicine.

Key Selling Points

• Whole dried Tsaoko Fruit supplied as a bulk culinary spice
• Botanical source Amomum tsaoko with Chinese name Cao Guo 草果
• Pungent warm aromatic fruit prized in Sichuan and Yunnan style spice blends
• Ideal for hot pot bases braised meats stews and marinades
• 500g pack with 36 month shelf life when stored cool and dry

Quality & Sensory

Whole fruits are typically reddish brown to dark brown with a ridged oblong shell and a light papery texture. They typically release a strong camphor and ginger like aroma when cracked or toasted and impart a warm slightly pungent resinous taste to long simmered dishes.

Technical Specifications

Usage Scenarios

• Add whole or cracked to hot pot and mala spice bases
• Simmer in braising liquid for beef pork duck or chicken
• Use in stew spice sachets and slow cooked soups
• Toast and grind into custom spice blends and marinades

Traditional Uses

In traditional Chinese practice Cao Guo is classified as pungent and warm and is traditionally associated with dispersing damp and cold in the middle burner. In folk and culinary use the fruit is usually cracked or dry toasted before adding to red braised dishes five spice blends hot pot and medicinal style meat soups. It pairs commonly with star anise cinnamon clove and bay leaf in master stocks.

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