Dried White Cardamom Whole Spice Bai Kou 500g for Hot Pot Broth and Braised Dishes

Dried White Cardamom, known in TCM as Bai Kou (白蔻), is the dried ripe fruit of Amomum kravanh. Traditionally used in Chinese herbal practice to aromatize and warm the middle, it is a common culinary spice for hot pot, braised meats, and savory broths. In TCM theory it is considered warm and pungent, associated with the Spleen and Stomach channels. Add whole or lightly crushed to cooking liquids and remove before serving.

Key Selling Points

• Whole dried white cardamom fruit, 500g per bag
• Botanical source Amomum kravanh, known as Bai Kou in TCM
• Traditional warm pungent herb associated with the Spleen and Stomach
• Commonly used to flavor hot pot broth, braises, and marinades
• Whole form suitable for long simmering and easy removal

Quality & Sensory

The fruits are typically pale greyish-white to light tan, round to oval, with a firm dry shell. Aroma is typically warm, camphoraceous, and mildly sweet-spicy. When simmered in broth they release a gentle aromatic warmth without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Added whole to hot pot broth
• Simmered in braised meat and poultry dishes
• Used in marinades and spice blends for savory cooking
• Infused in soups and congee for aromatic warmth

Traditional Uses

In TCM theory Bai Kou is traditionally used to transform dampness, warm the middle, and harmonize the Stomach. It is commonly paired with star anise, cinnamon, and fennel in braising spice mixes. Folk practice often adds whole cardamom to long-simmered soups and congee to improve aroma and support digestion.

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