Zingiberaceae culinary

Amomum Tsao Ko

Amomum tsao-ko

D No Clinical Evidence

Lanxangia tsao-ko, formerly Amomum tsao-ko, and also known as red cardamom or Chinese black cardamom, is a ginger-like plant known in English by the transliterated Chinese name. It grows at high altitudes in Yunnan, as well as the northern highlands of Vietnam. Both wild and cultivated plants are used medicinally and also in cooking. The dried fruit of the plant has a pungent, gingery taste.

Culinary uses

Flavor · Pairings

Lanxangia tsao-ko, formerly Amomum tsao-ko, and also known as red cardamom or Chinese black cardamom, is a ginger-like plant known in English by the transliterated Chinese name. It grows at high altitudes in Yunnan, as well as the northern highlands of Vietnam. The dried fruit of the plant has a pungent, gingery taste.

Medicinal uses

D No Clinical Evidence

Not medical advice

Authoritative scientific evidence is not available for this herb. The information below reflects traditional or ethnobotanical uses documented in public sources. Do not use as a substitute for professional medical advice, diagnosis, or treatment. Consult a qualified healthcare provider before use — especially if you are pregnant, nursing, or taking medication.

Both wild and cultivated plants are used medicinally and also in cooking.