Guangdong people collect and process raw cardamom, put it into plum juice, add salt to make it reddish, dry it in the hot sun, and put it into wine, which is called red salt tsaoko. In the Yuan Dynasty, Amomum tsao-ko was often regarded as a fruit after meals. In the south and other places, there is also a kind of fire plum, which is very similar to cardamom. Its shape is round and thick, its smell is pungent but not mild, and people often eat it.
The kernel is pungent and astringent, warm and non-toxic.
Indications: Warming the middle warmer, invigorating qi, invigorating stomach and spleen, and eliminating cold and dampness. Treat heartache, stomachache, dyspepsia, vomiting and diarrhea, hiccups and acid reflux. It also has the function of detoxification.