Yunnan Tsaoko Fruit Cao Guo 500g Dried Whole Pods Aromatic Spice for Braising Stews and Marinades

Tsaoko Fruit, known in TCM as Cao Guo (草果), from Amomum tsaoko, is the dried whole fruit of a ginger-family plant grown in Yunnan. These plump, mature pods are a classic warming aromatic in Chinese culinary tradition, traditionally associated with dispelling dampness and cold in TCM theory. Widely used in braises, stews, and spice blends alongside star anise and cinnamon, they are a food-grade agricultural product best stored refrigerated in a sealed container.

Key Selling Points

• New-crop Yunnan tsaoko fruit with large, plump, well-dried whole pods
• Botanical source Amomum tsaoko, a ginger-family aromatic fruit used across Chinese cooking
• Traditional TCM ingredient associated with warming the spleen and stomach and dispelling dampness
• Essential component of braising spice mixes with star anise, cinnamon, and bay leaf
• 500g value pack of food-grade dried spice with a 36-month shelf life

Quality & Sensory

Typically reddish-brown to dark brown pods with a ridged, oblong shape and firm, dry texture. The aroma is characteristically warm, camphor-like, and slightly smoky, releasing a pungent, gingery-spicy fragrance when cracked and simmered in braises or broths.

Technical Specifications

Usage Scenarios

• Simmer whole or cracked pods in red-braised meats, beef, and lamb dishes
• Add to braising master stock and lu wei spice blends
• Use in stewed soups and hot pot broth for warm aromatic depth
• Grind lightly into marinades and dry rubs for rich, savory dishes

Traditional Uses

In TCM theory, Cao Guo is considered warm and pungent and is traditionally associated with drying dampness and dispelling cold from the spleen and stomach. In folk and culinary practice, it is a staple of Yunnan and Sichuan cooking, typically used whole and lightly crushed in braised dishes, spiced broths, and slow-cooked meats, often paired with star anise, cinnamon bark, and cloves.

FAQ Q&A