Dried Yunnan Caoguo Fruit Whole Spice for Hotpot and Stews 500g

Dried Caoguo (草果), also known as Tsao-ko fruit, is the whole dried fruit of Amomum tsaoko from Yunnan. In TCM theory it is considered warm and pungent, traditionally associated with the Spleen and Stomach channels. It is a classic culinary and herbal spice used to flavor hotpot, braised dishes, and soups while traditionally helping to transform dampness and harmonize the stomach. Sold as a 500g pack of food-grade agricultural product.

Key Selling Points

• Whole dried Caoguo fruit from Yunnan origin
• Traditional TCM spice for warming the middle and transforming dampness
• Commonly used in hotpot base, braised meats, and stews
• Food-grade agricultural product with 24-month shelf life
• Sold in a 500g pack for household or bulk culinary use

Quality & Sensory

Typically a brown to dark brown whole dried fruit with a rough, ridged surface and firm texture. Aroma is strong, warm, and slightly smoky with a camphor-like note. When cooked in soups or hotpot, it imparts a pungent, slightly bitter and aromatic flavor that mellows with long simmering.

Technical Specifications

Usage Scenarios

• Added to hotpot base and spicy broths
• Simmered in braised meat and poultry dishes
• Used in traditional soup and stew recipes
• Included in homemade five-spice or spice blends
• Cooked in congee or medicinal decoctions

Traditional Uses

In TCM theory, Caoguo is traditionally used to warm the middle burner, transform dampness, and dispel cold. It is often paired with star anise, cinnamon, and fennel in culinary spice blends. Folk practice includes adding it to hotpot, braised dishes, and soups to reduce greasiness and support digestion. It may also appear in traditional decoctions for damp-cold patterns.

FAQ Q&A