Cao Guo (Amomum tsaoko) — Dried Tsaoko Fruit Spice for Braised Dishes & Herbal Soups

Cao Guo (Amomum tsaoko), also known as Tsaoko Fruit or Lanxang Cardamom, is the dried ripe fruit of a revered aromatic herb in the ginger family, known in Traditional Chinese Medicine (TCM) as Cǎo Guǒ (草果). Long prized as both a culinary spice and a warming food herb, Cao Guo has been used for centuries to awaken the spleen, transform dampness, and warm the middle burner. Its nature is pungent and warm, making it a deeply aromatic, gently stimulating herb for both the kitchen and the herbal pantry.

Key Selling Points

• Traditional food herb and aromatic culinary spice
• Dried whole Tsaoko fruit (Amomum tsaoko)
• Warming, pungent nature for damp-season cooking
• Ideal for braised meats, stews, and herbal broths
• Sun-dried and carefully stored for aroma retention

Quality & Sensory

Each batch is carefully dried to preserve the fruit's deep brown, slightly ridged exterior and its dense, aromatic interior. When cracked open, Cao Guo releases a warm, camphor-like fragrance with notes of smoke, citrus peel, and pine resin. Simmered in broth, it imparts a deep, savory warmth that rounds out rich meats and heavy stews without overpowering the dish.

Technical Specifications

Usage Scenarios

• Braised meats and soy-sauce stews
• Herbal soup and broth packs
• Hot pot and Sichuan-style spice blends
• Marinades for rich or gamey proteins
• Commercial kitchen and food-service use

Traditional Uses

In folk herbal practice, Cao Guo is simmered into braised dishes, medicinal soups, and warming congee to support digestion during cold or damp seasons. It is a classic companion to star anise, cinnamon bark, and fennel in traditional braising spice blends, and is often added to slow-cooked broths to lend depth and warmth. As a daily kitchen herb, it is cracked open and added whole to pots, then removed before serving.

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