Amomum tsao-ko — large brown cardamom-like pod, smoky-camphor aroma; very different from green or black cardamom.
Where it comes from
Yunnan and northern Vietnam; one of the canonical spices in Hui-Muslim braises and Yunnan dishes.
In the kitchen
Bruised whole pods added to braises and stocks for smoky-savory depth; especially in lamb broths.
Across cuisines
Tsaoko, or Amomum tsao-ko, is a large cardamom-like pod with a smoky-camphor aroma, distinct from green or black cardamom. It is a key spice in Hui-Muslim braises and Yunnan cuisine. Grown in Yunnan and northern Vietnam, it is integral to regional spice blends.
