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 small round pods typically hold aromatic seeds with a warm, pungent, slightly camphor-like character. In TCM theory, white cardamom is traditionally associated with transforming dampness and moving qi in the middle burner. A classic kitchen and herbal staple, it is commonly added to braises, stews, and decoctions. Store sealed in a cool, dry place away from strong odors.

Key Selling Points

• Dried whole white cardamom fruit pods, a traditional Chinese herbal spice
• Botanical source Amomum kravanh, known in TCM as Bai Dou Kou (白豆蔻)
• Warm pungent aroma traditionally used in TCM to transform dampness and move qi
• Nitrogen-filled packaging helps preserve fragrance during storage
• Versatile for braising, stewing, spice blends, and herbal decoctions

Quality & Sensory

Typically round, pale yellowish-white pods with a ridged surface and a distinct aromatic, camphor-like scent. The seeds inside are dark and pungent. When simmered, white cardamom typically releases a warm, spicy, slightly bitter fragrance that blends well with other spices.

Technical Specifications

Usage Scenarios

• Add whole pods to braised meats and stews for aromatic depth
• Simmer in herbal decoctions according to traditional formulas
• Include in spice blends for marinades and slow-cooked dishes
• Use in congee or soup recipes for a warm aromatic note

Traditional Uses

In TCM practice, Bai Dou Kou is traditionally used to aromatically transform dampness, move qi, and warm the middle burner, and it is often added near the end of decoctions to preserve its volatile aroma. In the kitchen it is a familiar component of braising spice mixes for beef, pork, and poultry, and it pairs naturally with cloves, cinnamon, and star anise in slow-cooked dishes.

FAQ Q&A