White Cardamom Bai Dou Kou 500g Dried Amomum Kravanh Fruit for Cooking and Herbal Use

White Cardamom, known in TCM as Bai Dou Kou (白豆蔻), is the dried fruit of Amomum kravanh, a classic aromatic spice and traditional Chinese herb. Sourced from Guangxi and sun-dried whole, these pale round pods carry a warm, pungent, slightly camphor-like aroma. In TCM theory, white cardamom is acrid in flavor and warm in nature, traditionally associated with the lung, spleen, and stomach channels. It is widely used in braising spice blends, marinades, and herbal decoctions, and is sold as a food-grade agricultural product for culinary and traditional herbal use.

Key Selling Points

• Whole dried white cardamom fruit, a staple aromatic in Chinese spice and herbal traditions
• Botanical source Amomum kravanh with Chinese name Bai Dou Kou (白豆蔻)
• Sun-dried whole pods with a warm pungent aroma ideal for braising and stewing
• Sourced from Guangxi, a well-known region for aromatic spices
• 500g bulk bag suited for kitchens, restaurants, and home herbal preparation

Quality & Sensory

Typically pale yellowish-white to light tan round pods with a smooth, slightly ridged surface. The whole fruit gives off a warm, camphor-like, peppery aroma when crushed, and the seeds inside taste pungent and slightly bitter with a lingering warm aftertaste when simmered.

Technical Specifications

Usage Scenarios

• Add whole pods to braising liquids, stews, and marinades for warm aromatic depth
• Simmer in herbal decoctions as part of traditional formulas
• Include in spice blends for curries, soups, and slow-cooked meats
• Grind fresh into seasoning powders for culinary use

Traditional Uses

In TCM practice, Bai Dou Kou is traditionally used to support normal digestive comfort and is a common ingredient in formulas addressing dampness and stomach qi. In the kitchen it is a core component of Chinese braising spice packs, often paired with star anise, cinnamon bark, cloves, and bay leaves for red-braised meats and stocks. It is also used in Southeast Asian curries and seasonal winter stews.

FAQ Q&A