Hong Dou Kou (Alpinia galanga) — Dried Red Cardamom Spice for Hot Pot & Herbal Blends

Hong Dou Kou (Alpinia galanga), also known as Red Cardamom or Greater Galangal Fruit, is the dried ripe fruit of a traditional food-herb botanical known in Traditional Chinese Medicine (TCM) as Hóng Dòu Kòu (红豆蔻). For centuries it has been prized as a warming, aromatic spice used to dispel cold, move qi, and awaken the digestive fire. Its nature is pungent and warm, making it a lively yet food-friendly herb that bridges the kitchen and the herbal pantry.

Key Selling Points

• Traditional warming food-herb spice
• Dried whole Red Cardamom fruit
• Alpinia galanga
• Ideal for hot pot bases and spice blends
• Sourced from Guangxi, China

Quality & Sensory

Each batch is carefully dried to preserve its reddish-brown color, wrinkled outer skin, and firm, dense texture. When crushed or ground, the fruit releases a warm, peppery-camphor aroma with citrus and pine notes. Simmered in broth or decocted, it yields a pungent, gently spicy warmth that lingers without bitterness, deepening the flavor of soups and spice blends.

Technical Specifications

Usage Scenarios

• Hot pot and soup base seasoning
• Spice blends and dry rubs
• Herbal decoctions and warming teas
• Slow-cooked meat and stew dishes
• Ground into Red Cardamom powder

Traditional Uses

In folk herbal practice, Hong Dou Kou is simmered into soups, hot pot broths, and warming decoctions to dispel cold and support digestion. It is a classic ingredient in medicinal food soup packs, where it pairs with ingredients like star anise, cinnamon bark, and dried ginger. As a daily spice, it is added to congee, braised dishes, and aromatic tea blends for its warming, qi-moving character.

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