White Cardamom Bai Dou Kou 500g Dried Amomum Kravanh Fruit for Cooking and Herbal Use

White Cardamom, known in TCM as Bai Dou Kou (白豆蔻), is the dried ripe fruit of Amomum kravanh. These whole seed pods are a classic aromatic spice and traditional Chinese herb, valued in TCM for their pungent, warm nature and traditional association with the spleen, stomach, and lung channels. Traditionally used in herbal decoctions and everyday cooking, they add gentle fragrance to dishes. Store in a cool, dry place and use as a culinary or traditional botanical ingredient.

Key Selling Points

• Whole dried Bai Dou Kou (白豆蔻) fruit pods, a classic TCM aromatic herb
• Botanical source Amomum kravanh, sold as a raw culinary botanical
• Sulfur-free processing with natural aroma retained
• Traditionally valued in TCM for its pungent, warm character
• Versatile for cooking, spice blends, and traditional decoctions

Quality & Sensory

Typically round, yellowish-white to light tan pods with a ridged surface and three seed chambers inside. The aroma is characteristically fragrant, camphor-like, and slightly cooling, with a warm pungent taste when chewed or simmered.

Technical Specifications

Usage Scenarios

• Simmer whole pods in soups, stews, and braised dishes for aroma
• Add to curry pastes, spice rubs, and marinades
• Include in traditional herbal decoctions with other botanicals
• Use in congee or rice dishes for a light fragrant note

Traditional Uses

In TCM practice, Bai Dou Kou is traditionally associated with aromatic dampness transformation and harmonizing the middle burner, and it is commonly included in decoction formulas alongside herbs such as Amomum tsaoko and dried tangerine peel. In the kitchen, whole pods are added to broths, braises, and spice mixes, often cracked lightly before cooking to release their fragrance.

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