Dried Cao Kou Alpinia Katsumadai Fruit Chinese Spice for Braising and Herbal Cooking 500g

Dried Cao Kou (草蔻), also known as Alpinia katsumadai fruit, is a traditional Chinese culinary and herbal spice from Jilin. In TCM theory it is considered warming and aromatic, associated with the Spleen and Stomach channels. Traditionally used to flavor braised meats and rich dishes while supporting digestive comfort. Sold as whole dried fruit in a 500g bag for household kitchen use.

Key Selling Points

• Whole dried Cao Kou fruit, a classic Chinese braising spice
• Botanical source Alpinia katsumadai, sourced from Jilin
• Warm aromatic character used in TCM cooking traditions
• 500g retail bag suitable for home kitchens
• Commonly added to stews, soups, and braised meat dishes

Quality & Sensory

The dried fruits are typically brown to grayish-brown with a rough, slightly wrinkled surface. They have a firm, woody texture and a strong warm aromatic aroma. When cooked or simmered, they release a pungent, slightly spicy flavor that mellows in rich broths and braised dishes.

Technical Specifications

Usage Scenarios

• Added to braised meat and poultry dishes
• Simmered in savory soups and broths
• Used in traditional Chinese stews and marinades
• Included in homemade spice blends for cooking

Traditional Uses

In TCM and Chinese folk cooking, Cao Kou is traditionally used as a warming aromatic spice added to braised meats, soups, and rich stews. It is often paired with star anise, cinnamon, and fennel in spice blends. Traditionally associated with supporting digestion when used in cooked foods.

FAQ Q&A