Xiang Guo Amomum Tsao-Ko Dried Spice 500g for Sichuan Braising Stewing Marinades

Xiang Guo (香果), also called long xiang guo, is a dried aromatic fruit used in Sichuan cooking and traditional Chinese herbal practice. Botanically associated with Amomum tsaoko, the whole dried fruits are valued for their warm, pungent aroma. In TCM theory they are considered warm in nature with acrid flavor. Commonly simmered whole in braises, stews, and marinades.

Key Selling Points

• Whole dried xiang guo fruits sourced from Sichuan
• Known in Chinese as 香果 with a strong characteristic aroma
• A classic Sichuan spice for braising stewing and hotpot bases
• New-crop stock with dense flavor and firm whole fruits
• Suitable for home kitchens and everyday culinary use

Quality & Sensory

Typically oblong dried fruits with a reddish-brown ridged surface and firm texture. The aroma is typically warm, smoky, and pungent, intensifying when simmered. When cooked, it typically releases a deep savory fragrance that seasons broths and braising liquids.

Technical Specifications

Usage Scenarios

• Simmer whole in Sichuan-style braises and red-cooked dishes
• Add to stewed beef lamb or duck for deeper aroma
• Use in hotpot and marinade spice blends
• Combine with star anise cinnamon and bay leaf in spice bags

Traditional Uses

In traditional Chinese practice, xiang guo is traditionally associated with warming the middle and dispelling dampness, and it is traditionally used in food therapy dishes such as stewed meats. In the kitchen it is a staple of Sichuan braising spice blends, often paired with star anise, cinnamon bark, cloves, and fennel for red-braised pork, beef, and poultry.

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