Tsaoko Cardamom Cao Dou Kou 500g Dried TCM Herb for Culinary and Decoction Use Yunnan Origin

Tsaoko Cardamom, known in TCM as Cao Dou Kou (草豆蔻), is the dried nearly ripe seed mass of Alpinia katsumadai, a warming aromatic herb in the ginger family. In TCM theory it is pungent in flavor and warm in nature, traditionally associated with the spleen and stomach channels. Supplied as whole dried botanical material in a resealable 500g bag, it is commonly used in cooking and traditional herbal preparations. Store sealed in a cool dry place.

Key Selling Points

• Whole dried Cao Dou Kou (草豆蔻) supplied in a resealable 500g bag
• Botanical source Alpinia katsumadai, dried seed mass in natural whole form
• Yunnan origin, a recognized growing region for this aromatic ginger-family herb
• Pungent and warm in TCM theory, traditionally associated with the spleen and stomach channels
• Suited for culinary seasoning and traditional decoction preparation

Quality & Sensory

Typically the dried seed mass is grayish brown to dark brown with a firm, granular texture and a segmented appearance. It carries a strong aromatic, slightly camphoraceous and pungent scent, and when cooked or decocted it releases a warm, spicy, resinous flavor.

Technical Specifications

Usage Scenarios

• Add whole or crushed to braised dishes, stews, and marinades for warm aromatic depth
• Simmer in traditional herbal decoctions alongside other spleen-supporting herbs
• Use in spice blends for meat dishes and slow-cooked broths
• Incorporate into seasonal culinary recipes that call for warm pungent spices

Traditional Uses

In TCM practice, Cao Dou Kou is traditionally used to dry dampness, warm the middle, and move qi, and it is often included in formulas addressing fullness, cold sensations, and poor appetite from cold-damp patterns. In folk and culinary use it is a familiar braising and stewing spice, frequently paired with cinnamon bark, cloves, and other warm aromatics in meat dishes and slow-simmered broths.

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