White Cardamom Bai Dou Kou 50g Dried Amomum Kravanh Fruit for Hot Pot Braising and Seasoning

White Cardamom, known in TCM as Bai Dou Kou (白豆蔻), is the dried ripe fruit of Amomum kravanh, sourced from Yunnan and sun-dried for culinary and traditional herbal use. In TCM theory it is pungent in flavor and warm in nature, traditionally associated with the lung, spleen, and stomach channels. This aromatic spice is widely used in hot pot bases, braised dishes, and brines, and is also valued in traditional herbal practice. Store at room temperature in a dry place.

Key Selling Points

• Dried whole white cardamom fruits from Yunnan, sun-dried for lasting aroma
• Botanical source Amomum kravanh, known in TCM as Bai Dou Kou (白豆蔻)
• A classic aromatic spice for hot pot bases, braising liquids, and brines
• Traditionally associated in TCM with the lung, spleen, and stomach channels
• Available in 50g, 250g, and 500g bags for home kitchens and bulk buyers

Quality & Sensory

The dried fruits are typically round, white to pale yellow, and ridged with a firm outer shell. They carry a strong camphor-like, cooling aroma, and when cracked or ground release a warm, pungent, slightly bitter taste typical of cardamom.

Technical Specifications

Usage Scenarios

• Add whole pods to hot pot bases and spicy broths for aroma
• Use in braising liquids and master stocks for meats
• Include in brines and marinades for poultry and pork
• Crack or grind into spice blends for curries and stews
• Simmer in traditional herbal decoctions as directed by a practitioner

Traditional Uses

In TCM practice, Bai Dou Kou is traditionally used to support digestive comfort and is often included in formulas with other aromatic herbs. In the kitchen it is a staple of Sichuan-style hot pot, five-spice blends, and braised dishes, where it is typically added whole to simmering liquids. It is also used in folk practice for warming congee and seasonal broths during cooler months.

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