Chang Xiang Guo (Lanxangia tsaoko) — Dried Food-Herb Spice for Hot Pot & Braising

Chang Xiang Guo (Lanxangia tsaoko), also written as Tsao-ko and known in Traditional Chinese Medicine (TCM) as Cháng Xiāng Guǒ (长香果), is the dried ripe fruit of a revered aromatic food-herb spice. Closely related to Cao Guo (草果) and prized across southern China as a warming culinary herb, Chang Xiang Guo has been used for centuries to awaken the palate, cut through richness, and harmonize heavy meat dishes. Its nature is warm and aromatic, making it a gentle yet deeply flavorful spice for daily cooking and traditional food therapy.

Key Selling Points

• Traditional food-herb (药食同源) aromatic spice
• Dried whole Chang Xiang Guo fruit
• Lanxangia tsaoko botanical identity
• Ideal for hot pot, braising, and stews
• Sourced from Guangxi, China

Quality & Sensory

Each batch is carefully dried to preserve its oval, slightly ridged form, warm brown color, and dense aromatic character. The dried fruit carries a deep, camphor-like fragrance with notes of smoke, citrus peel, and black cardamom. When simmered in broth or hot pot, it releases a warm, pungent aroma that mellows into a rounded, subtly sweet and peppery finish, enriching the base without overwhelming other ingredients.

Technical Specifications

Usage Scenarios

• Hot pot and Sichuan-style broth
• Braising and red-cooked meat dishes
• Slow-simmered soups and stews
• Marinades and spice blends
• Traditional medicinal food cooking

Traditional Uses

In folk herbal practice, Chang Xiang Guo is simmered into broths, braises, and hot pot bases to warm the middle, dispel dampness, and harmonize rich meats such as beef, lamb, and duck. It is a classic companion to Cao Guo, star anise, cinnamon bark, and Sichuan pepper in southern Chinese spice blends. As a daily culinary herb, it is also added to congee and medicinal soups during cool, damp seasons to lend warmth and depth.

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