Common Name: Chinese Black Cardamom

Alternative names are cǎo guǒ (草果) or Red Cardamom.

Scientific Name: Lanxangia tsao-ko (formerly Amomum tsao-ko)

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Chinese black cardamom is native to southern China and mainland Southeast Asia. Despite the similar English name, it is not botanically related to Himalayan black cardamom. Historically, it was best known medicinally as a digestive and fever remedy in Traditional Chinese Medicine (TCM). However, over time, it came to be associated with southwestern Chinese cuisine, particularly that of Yunnan.

Uses: Unlike green cardamom, Chinese black cardamom is used exclusively in savory applications. Its flavor is best suited for slow-cooked dishes and broths, where its intense flavor has time to mellow.

Selection & Storage: Look for pods that are firm and feel heavy for their size. Chinese black cardamom can range from reddish to dark brown and is often lighter than Himalayan black cardamom. Whole spices are always preferred to pre-ground powder.

Store in an airtight container away from excess heat, light, and humidity.

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