Tsaoko Fruit Cao Kou 500g Dried Amomum Tsao-ko Spice for Braising Stews and Soup Broths

Tsaoko Fruit, known in TCM as Cao Kou (草寇), from Amomum tsao-ko, is the dried fruit of a ginger-family plant widely used as a culinary spice and traditional aromatic. In TCM theory it is pungent and warm and traditionally associated with dispersing damp and cold. This dried whole fruit is commonly added to braises, marinades, and slow-cooked broths for its warm, resinous aroma.

Key Selling Points

• Dried whole tsaoko fruit supplied as a 500g bag
• Botanical source Amomum tsao-ko, a ginger-family aromatic fruit
• Known in TCM as Cao Kou (草寇), pungent and warm in nature
• Dried and processed for long storage and steady aroma release
• A classic spice for red braising, stewed meats, and spiced broths

Quality & Sensory

Whole dried fruits typically show a reddish-brown, ridged outer shell with a firm texture. The aroma is typically warm, smoky, and camphor-like, and long simmering releases a deep, resinous spiciness that rounds out rich meat dishes.

Technical Specifications

Usage Scenarios

• Add whole fruits to red-braised pork, beef, or duck
• Simmer in spiced master stock and lu wei braising liquid
• Include in slow-cooked soups and stewed meat broths
• Use in marinades and spice blends for rich, gamey meats

Traditional Uses

In traditional Chinese cooking, tsaoko fruit is a staple of lu shui master stocks and five-spice style braises, where it is typically cracked or used whole and simmered with star anise, cinnamon, and bay leaf. In TCM it is traditionally associated with warming the middle and dispersing damp-cold, and it is valued in hearty winter stews and slow-simmered meat dishes.

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