White Cardamom Bai Dou Kou 500g Dried Amomum 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 round pods are traditionally used in Chinese herbal practice and are a familiar kitchen spice for braising and stewing. In TCM theory, Bai Dou Kou is pungent in flavor and warm in nature, traditionally associated with the lung, spleen, and stomach channels. Store in a cool, dry place.

Key Selling Points

• Whole dried Bai Dou Kou (白豆蔻) fruit, a classic TCM aromatic herb
• Botanical source is Amomum kravanh, the round white cardamom pod
• Traditionally valued in TCM for its pungent, warm aromatic character
• Dried whole-pod form suitable for decoction pieces and spice blends
• Popular culinary spice for braising, stewing, and marinating meats

Quality & Sensory

Typically round, yellowish-white to light grayish-green pods with a ridged surface and three internal chambers of small brown seeds. The aroma is characteristically fragrant and camphor-like, with a warm, pungent, slightly cooling taste when chewed.

Technical Specifications

Usage Scenarios

• Add whole pods to braises, stews, and marinades for aromatic depth
• Simmer in herbal decoctions following traditional TCM preparation
• Include in spice blends for meat dishes and slow-cooked soups
• Use in culinary recipes calling for white cardamom

Traditional Uses

In TCM practice, Bai Dou Kou is traditionally used in decoctions and is often paired with herbs such as Amomum tsao-ko or cinnamon bark in aromatic formulas. Traditionally associated with transforming dampness and warming the middle, it is a common ingredient in braised dishes and spice packets. It is also traditionally added to congee or soups in small amounts for its fragrant, warming character.

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