Tsaoko Cao Guo 草果

Introduction

Chinese Tsaoko, also known as Black Cardamom or Cao Guo, is a large, aromatic spice derived from the dried fruit of the Amomum tsao-ko plant, a member of the ginger family. It is widely used in Chinese cuisine and traditional medicine for its bold flavor and health benefits.

Tsaoko is a staple spice in Chinese cuisine, particularly in Sichuan and Yunnan cooking. It is a large, dark reddish-brown pod with ridges on the surface. Inside, it contains small, aromatic seeds. One popular use is in braised pork or beef stew, where tsaoko helps cut through fat and adds complexity.

1. Flavoring Meat Dishes: Its smoky and bold flavor is perfect for braised meat, stews, and slow-cooked dishes.

2. Hot Pots and Soups: Often added to broths for richness and aroma.

3. Seasoning in Spice Mixes: Commonly used in five-spice powder or spice blends for marinating meat.

4. Pickling: Used to enhance the flavor of pickled vegetables or meats.

Flavor Profile: Strong, smoky, slightly spicy, and slightly bitter with a unique camphor-like aroma. It adds depth and complexity to dishes.

Aroma: Robust, earthy, and slightly medicinal.

Producer 

Jiang Su Ji De Li Food Co., Ltd.

Ingredients

Tsaoko

Size: 1.94oz / 55g

Shelf Life：36 months

Storage: Store in a sealed container at room temperature in a cool, dry place away from light.