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 the use of Amomum tsao in Yunnan specialty chicken seals to enhance fragrance.
Avoid: people with qi deficiency or blood deficiency and no cold and dampness evil should avoid eating grass fruit.
Mature fruit of Amomum tsaoko of Zingiberaceae. Location: Yunnan, Guangxi, Guizhou and other places. Harvest the fruit when it is ripe in autumn.
Collecting, removing impurities, drying in the sun or drying at low temperature. Stir-fry and mash. Sexual taste is pungent and warm. It can dry dampness and dispel cold. Warm and dry nature is better than Amomum villosum. Used for deficiency and cold of spleen and stomach, abdominal distension and pain, vomiting or diarrhea. Commonly used in Alpinia katsumadai. It can be used to make salt water.
Amomum Tsaoko powder is mainly trans -S- undecenal in volatile oil. In addition, it also contains geraniol and xanthone.
Supplementary information of tsaoko: tsaoko can be divided into tsaoko, fried tsaoko, ginger tsaoko and simmered tsaoko according to different processing methods. Stored in a dry container after processing, sealed and placed in a cool and dry place. The dietotherapy function of Amomum tsao-ko: Amomum tsao-ko is pungent and warm; Spleen and stomach meridian; Fang Lie jujube powder has the effects of eliminating dampness, warming middle warmer, eliminating filth and stopping malaria.
Indications: Chest and diaphragm fullness, epigastric cold pain, nausea and vomiting, diarrhea and dysentery, dyspepsia, cholera, plague, malaria, detoxification and halitosis.