Cao Guo (Amomum tsaoko) — Dried Yunnan Black Cardamom for Stews & Hot Pot, 500g

Cao Guo (Amomum tsaoko), also known as Tsaoko Fruit or Yunnan Black Cardamom, is the dried ripe fruit of a revered aromatic food herb known in Traditional Chinese Medicine (TCM) as Cǎo Guǒ (草果). Grown in Yunnan and prized for centuries as a warming, dampness-transforming culinary spice, Cao Guo has long been used to awaken the spleen, move qi, and bring depth to slow-simmered broths. Its nature is pungent and warm, making it a robust yet balanced herb for enriching stews, hot pot broths, and medicinal food soups.

Key Selling Points

• Dried Yunnan Cao Guo fruit, 500g bulk pack
• Traditional warming food herb and culinary spice
• Amomum tsaoko, whole dried pods
• Ideal for stews, hot pot, and braised dishes
• New-crop, oven-dried for aroma retention

Quality & Sensory

Each batch is carefully oven-dried to preserve the pod's deep reddish-brown color, wrinkled texture, and firm, compact body. When cracked open, the seeds release a strong, warm, camphor-like aroma with smoky and slightly citrusy notes. Simmered in broth, Cao Guo yields a pungent, subtly sweet warmth that rounds out rich meat dishes without overpowering other spices.

Technical Specifications

Usage Scenarios

• Hot pot and Sichuan-style broth
• Slow-simmered meat stews and braises
• Medicinal food soup packs
• Commercial kitchen spice blending
• Marinades and braised poultry dishes

Traditional Uses

In folk herbal practice, Cao Guo is simmered into rich meat soups, braised dishes, and medicinal food broths to warm the middle and support digestion of heavy meals. It is a classic companion to star anise, cinnamon bark, and Sichuan pepper in slow-cooked stews, and appears in traditional congee and tonic formulas during cold, damp seasons. Cooks often crack the pod lightly before adding it to the pot so its aromatic seeds can fully release their warmth.

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