What is tsaoko made of?
Amomum tsaoko is a perennial herb of Cardamom in Zingiberaceae. Its stems are clustered and its height can reach 3 meters. The whole plant has pungent aroma, oblong or oblong leaves, tapering at the top, narrowing at the base, dry edges, smooth and hairless at both sides, full tongue, blunt and rounded at the top, unbranched spikes, and as many as 30 flowers per inflorescence. The total pedicel is densely covered with scales, the scales are oblong or rectangular, the bracts are lanceolate, and the top is tapering; Bracteoles are tubular, calyx tube is as long as bracteoles, and there are blunt teeth at the top; Corolla is red, lobes are oblong, lip is elliptic, capsule is dense, red when mature, seeds are polygonal and fragrant. It blooms in April-June and bears fruit in September-65438+February.
Growing environment of Amomum tsao-ko
Cao Ke likes warm and humid climate, and is afraid of heat, drought and frost. The annual average temperature is 15-20℃, which is suitable for growing in an environment with sparse trees (about 40% light transmittance), so that it can grow in a shady place with good water and drainage, such as under the forest or by a stream at an altitude of1000-2000m.
Propagation method of tsaoko
Seed propagation: select the mother plant with strong growth and high yield for seed propagation, and harvest it when the peel is purple and the fruit is fully mature. Peel the harvested fruit, soak it for about 65,438+00 hours, rub off the surface colloid layer with coarse sand, and then sow it, usually in September-65,438+00 or February-March of the following year.
Propagation by ramets: Amomum tsao-ko can also take 1 year-old rhizome with buds from the mother plant for propagation by ramets.
Processing method of tsaoko
1.Kerning: Take Amomum tsao-ko, put it in a pot, stir-fry it with slow fire until it is brown and slightly bulging, remove the shell and kernel, and break it when used.
2. Ginger production: take clean Amomum tsao-ko, add ginger juice and mix well, put it in a pot and fry it with slow fire, take it out to dry, and mash it when using it. Each tsaoko 100 kg, ginger 10 kg or dried ginger 3 kg.
3. stir fry:
① Take Amomum tsao-ko to remove impurities, grind and sieve to remove soil powder, and winnow the skin to get kernel. Put it in a pot, stir-fry it with slow fire until it rises slightly, take it out, let it cool, and mash it if necessary.
(2) Take the original medicine and put it in a pot, stir-fry it with strong fire until it looks dark brown and frothy, take it out when it smells, let it cool, screen off the dust and expose it when it is used.