Amomum tsao-ko

  • T. K. Lim

Scientific Name

Amomum tsao-ko Crevost & Lemarié.


Amomum hongtsaoko C. F. Liang & D. Fang.



Common/English Names

Black Cardamom, Tsaoko Amomum

Vernacular Names

  • Chinese: Cao Guo, Hong Cao Guo, Xiang Dou Kou (Mandarin), Heung Dau Kau; Chou Gwo (Cantonese);

  • Japanese: Sōka;

  • Korean: Chogwa;

  • Vietnamese: Dòho, Sanhân Cóc, Thảo Quả


The species is indigenous to China (Guangxi, Guizhou, Yunnan) and North Vietnam.


The species occurs wild in sparse forest from 1,000 to 1,800 m and is also cultivated in its native range. It thrives in well-drained, moist, organic matter rich soil in shade or partial shade.

Edible Plant Parts and Uses

Fruit and seed are used as spice and condiment in Chinese and Vietnamese cuisine. Dried fruit is used in beef herbal soup and Sichuan beef dishes and other Chinese medicinal soup dish and eaten with rice. Typical ingredients of the spice mixture called xiang liao(fragrant grains) consists of Cassia, Sichuan...


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These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • T. K. Lim
    • 1
  1. 1.CanberraAustralia

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