Chang Xiang Gu Dried Amomum Fruit 500g for Braised Meats Hot Pot and Stew Cooking

Chang Xiang Gu (长香果), the dried fruit of Amomum tsaoko, is a pungent warming spice long used in Chinese kitchens and traditional herbal practice. In TCM it is considered acrid in flavor and warm in nature, traditionally associated with the spleen and stomach channels. These whole dried fruits are supplied as a food-grade agricultural product in a 500g nitrogen-flushed bag, suited for braising, stewing, and hot pot seasoning.

Key Selling Points

• Whole dried Chang Xiang Gu fruit supplied as a 500g food-grade bag
• Botanical source is Amomum tsaoko, a classic Chinese culinary spice
• In TCM theory it is acrid and warm, traditionally linked to the spleen and stomach
• Nitrogen-flushed packaging helps preserve aroma during 12 months of storage
• A staple seasoning for braised pork, stews, and hot pot broths

Quality & Sensory

The fruits are typically oblong and ridged with a grayish-brown to reddish-brown outer surface. They have a characteristically warm, camphor-like and slightly smoky aroma, and when simmered they release a pungent, resinous fragrance that deepens braising liquids.

Technical Specifications

Usage Scenarios

• Add whole fruits to braising liquid for pork, beef, or poultry
• Simmer in hot pot and stew broths for layered spice aroma
• Use in marinades and slow-cooked dishes alongside star anise and cinnamon
• Include in traditional spice sachets for home-style Chinese cooking

Traditional Uses

Traditionally used in Chinese culinary herbal practice, Chang Xiang Gu is a common component of lu wei spice blends for red-braised meats and marinated dishes. In TCM it is traditionally associated with warming the middle and dispersing dampness, and it is often paired with star anise, cinnamon bark, and bay leaf in decoction-style braising. It is typically used whole or lightly crushed and removed before serving.

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