Amomum tsao-ko can be used for cooking, which can remove fishy smell and improve the taste of dishes. When cooking fish and meat, it is better to use Amomum tsaoko. Put some tsaoko when stewing beef and mutton, even if the mutton is fragrant and delicious, it can drive away the fishy smell of mutton. Mix refined brine with cooked meat and dishes to enhance flavor, such as cooking beef with grass fruit; Another example is Yunnan specialty steamed chicken with grass fruit to enhance fragrance.
Medicinal value:
Amomum tsaoko has high medicinal value. According to Chinese Materia Medica, Amomum tsao-ko is good at eliminating dampness and cold, eliminating diseases and stopping malaria, and resolving food stagnation.
Treat malaria, phlegm fullness, epigastric cold pain, nausea, vomiting, diarrhea and dyspepsia. Modern research also shows that Amomum tsao-ko has the functions of regulating gastrointestinal function, reducing fat and weight, lowering blood sugar, resisting oxidation, relieving cough and resolving phlegm, preventing mildew, resisting tumor, resisting inflammation and relieving pain.
Grass fruit is pungent and warm, enters the spleen and stomach meridian, and is good at warming the middle, promoting qi circulation and eliminating dampness. Has the effects of invigorating spleen, strengthening yang, promoting qi circulation and relieving pain. Boiling soup with tsaoko and edible materials can effectively prevent and improve epigastric pain caused by cold entering the body, especially suitable for people with cold and wet constitution.
Refer to the above content: People's Health Network-Amomum tsao: a good medicine for health? Seasoning jiapin