Amomum tsao-ko is generally used as a seasoning when stewing meat. The main purpose is to remove fishy smell and enhance fragrance.

When stewing meat, just put seasoning such as tsaoko into the pot.

Spices such as tsaoko can be wrapped in gauze to make spice bags, which are convenient to take out at last.

Extended data:

Tsao ko (scientific name: Tsao ko? Crevost et Lemarie) is a perennial herb of Cardamom in Zingiberaceae, with a cluster of stems, up to 3 meters high, and the whole plant has a pungent aroma.

Distributed in China, Yunnan, Guangxi, Guizhou and other provinces, cultivated or wild in sparse forests, with an altitude of1100-1800m.

Amomum tsao-ko is one of the bulk Chinese herbal medicines with dual functions of medicine and food. Amomum tsao-ko is used as seasoning. The whole plant can extract aromatic oil. Fruit used as medicine has the functions of eliminating dampness, invigorating spleen, eliminating phlegm and stopping malaria. Indications: Stomach fullness, nausea and vomiting, dyspepsia and malaria.

References:

Tsaoko-Baidu Encyclopedia