Bai Dou Kou (Amomum kravanh) — Dried White Cardamom Spice for Braising & Herbal Cooking

Bai Dou Kou (Amomum kravanh), also known as White Cardamom or Round Cardamom, is the dried, sun-dried fruit of a revered aromatic herb known in Traditional Chinese Medicine (TCM) as Bái Dòu Kòu (白豆蔻). Long prized as a warming, aromatic spice and food-herb, Bai Dou Kou has been used for centuries to awaken the spleen, move stagnant qi, and harmonize the middle burner. Its nature is warm and pungent, making it a fragrant yet gentle herb for enlivening stews, broths, and daily culinary preparations.

Key Selling Points

• Traditional aromatic food-herb (药食同源)
• Sun-dried whole white cardamom fruit
• Amomum kravanh, 500g bulk pack
• Warming, pungent, spleen-awakening nature
• Ideal for braising, stewing, and commercial kitchens

Quality & Sensory

Each batch is carefully sun-dried to preserve the fruit's pale ivory to light tan color, its firm, slightly wrinkled outer shell, and its bright, camphor-like aroma. When cracked open, the seeds release a warm, pungent, citrus-tinged fragrance. Simmered in broths and braises, Bai Dou Kou imparts a gentle, aromatic warmth that lifts the whole dish without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Braising and red-cooking meats
• Slow-simmered soups and broths
• Commercial kitchen spice blends
• Marinades and aromatic rubs
• Traditional herbal cooking and stews

Traditional Uses

In folk herbal practice, Bai Dou Kou is added to braises, soups, and medicinal food preparations to warm the middle, dispel dampness, and move stagnant qi. It is a classic companion to ingredients like star anise, cinnamon bark, and fennel in slow-cooked meat dishes, and is often included in congee and restorative broths during cool, damp seasons. As a daily culinary herb, it brings both fragrance and traditional warmth to the table.

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