Smoked Cao Guo (Tsao Ko, Chinese Black Cardamom)

Smoked Cao Guo (Tsao Ko, Chinese Black Cardamom)Cao guo, or tsao ko, has gone by various names in English. A member of the ginger family, it has long been called Chinese black cardamom because it is similar to Indian black cardamom in looks and taste. But it seems to have been recently reclassified from the Amomum genus of cardamom to the Asian classification of Lanxangia tsao ko. To make matters more confusing, it is also sometimes called grass fruit in English. Whatever you call it, cao guo is

our full line of shao kao spices and their main flavors include:

meaning they retain a small percentage of seeds

transfer to an air-tight container and store in refrigerator indefinitely

Xinjiang big plate chicken

with the brewing production method in place by 1368

raw vegetables and popcorn

nutty and tingly condiment with just the right amount of umami and heat

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women and teens

Guizhou chilies

but in Shanxi it also goes straight into the bowl as a topper of any broth or noodle

so are smaller