Cao Guo Tsaoko Amomum Fruit Fructus Tsaoko
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Cao Guo (Fructus Tsaoko) ——Yin Shan Zheng Yao (Principles of Correct Diet)
The Processing of 草果
The mature fruit of Amomum tsao-ko Crevost et Lemaire of family Zingiberaceae.
Yunnan, Guangxi and Guizhou provinces, etc.in China.
Collected in autumn when the fruits are ripe.
The true smell and taste
Specially fragrant, pungent, slight bitter.
Dry, big, full, red-brownish surface, strongly fragrant.
Dried in sun or in lower temperature, unprocessed, broken when used.
The Effect of 草果
Pungent, warm; spleen and stomach meridians entered.
Dry dampness and warm middle energizer, dispel phlegm and check malaria.
A. Syndrome of obstruction of cold-damp in middle energizer
It is drastically pungent, warm in property and strong in smell. It is the essential herb for the syndrome of obstruction of cold-damp in spleen-stomach for its strong actions of drying dampness and warming middle energizer. For gastric and abdominal cold pain, vomiting, hiccup and turbid-greasy tongue coating due to preponderance of cold-damp, it is usually combined with the middle-energizer-warming and vomiting-arresting herbs such as Wu Zhu Yu, Gan Jiang, Sha Ren and Ban Xia. It also can be used for diarrhea due to obstruction of cold-damp in middle energizer.
It can remove turbidity with fragrance, warm spleen and dry dampness, dispel phlegm and check malaria. It is suitable for malaria due to cold-damp preponderance or cold-phlegm accumulation in middle energizer. For high fever with chills, it is usually combined with Chang Shan and Bing Lang. For malaria of preponderance of heat over cold, it is usually combined with Chai Hu and Huang Qin. For malaria of preponderance of cold over heat, it is usually combined with Fu Zi and Sheng Jiang.
Dosage and Administrations
Decoct 3~6 g.
This bulk herb Cao Guo 草果 Tsaoko Amomum Fruit Fructus Tsaoko is of premium quality. Our bulk Chinese herbs are mostly wild harvested but some herbs are farm grown to protect their natural habitats and meet incremental market demands. The harvests of right species at proper maturity are identified by experienced professionals, cleaned, cut or sliced, and dried. Cases, special processing methods such as soaking with rice wine, steaming, roasting are applied as mandated by traditional Chinese medicine traditions to prepare the Chinese herbs to achieve desired properties, enhance efficacy, and reduce toxicity.
In the course of formulas to enhance each other's desirable action and to minimize any potential side effect. In TCM, Chinese herbs are mostly combined in the context of formulas to enhance each other's desirable action and to minimize any potential side effect.