Bai Dou Kou (Amomum kravanh) — Dried White Cardamom for Hotpot, Braises & Herbal Cooking

Bai Dou Kou (Amomum kravanh), also known as White Cardamom, is the dried ripe fruit of a revered aromatic food herb known in Traditional Chinese Medicine (TCM) as Bái Dòu Kòu (白豆蔻). For centuries, Bai Dou Kou has been prized as a warming, aromatic, dampness-transforming herb used to freshen the breath, awaken the appetite, and harmonize the digestive center. Its nature is pungent and warm, making it a gentle yet effective spice for moving qi, warming the Middle Burner, and enlivening heavy, greasy dishes.

Key Selling Points

• Traditional aromatic food herb for warming the Middle Burner
• Whole dried white cardamom fruit, 500 g value pack
• Amomum kravanh, sourced from Guangxi
• Ideal for hotpot bases, braises, and braising spice packs
• New-crop, hand-processed, clean quality

Quality & Sensory

Each batch is carefully dried to preserve its pale ivory to light tan color, wrinkled papery shell, and intense camphor-like aroma. When cracked open, the seeds release a warm, pungent, slightly sweet fragrance. Simmered in broths or braises, Bai Dou Kou lends a bright, resinous warmth that cuts through richness without overpowering other spices.

Technical Specifications

Usage Scenarios

• Hotpot and soup base seasoning
• Braising and stewing spice packs
• Marinades for meat and poultry
• Herbal tea blends for digestive warmth
• Home kitchen spice cabinet staple

Traditional Uses

In folk herbal practice, Bai Dou Kou is added to hotpot broths, braised meats, and medicinal food soups to warm the stomach, move qi, and reduce heaviness after rich meals. It is a classic component of braising spice packs alongside star anise, cinnamon, and clove. As a daily tea, it is brewed alone or with ginger and tangerine peel for a warming, aromatic infusion after meals.

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