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Chinese Herb Bai Dou Kou (Amoni Rotundus)
Other Names:
White Cardamom, Round Cardamom, Cardamom Cluster, Fructus Amomi Rotundus, Amomum Kravanh Fruit
Properties:
Acrid, Slightly Warm / Neutral, Aromatic
Channels Entered:
Lung, Spleen, Stomach
Functions:
Regulates Qi, Dissolves Dampness, Strengthens and Warms Stomach, Calms Vomiting
Additional Information:
The Bai Dou Kou herb is grown primarily in Thailand, Vietnam, Kampuchea, and many provinces of China. In autumn, the fruits turn yellow and are harvested before being sun-dried. It has many similarities to the ginger herb, but with stronger tuber and a larger trunk.
Cardamom is a common spice, known for its strong aroma and distinct flavor. It has traditionally been used in Chinese medicine and strengthens the immune system while promoting movement in the Qi to aid digestion, regulate chest congestion, and ease cold stomach symptoms. When dampness hinders Middle Jiao, White Cardamom can descent Qi and warms Middle Jiao. It's best not to use the Bai Dou Koi herb with blood or Yin deficient conditions. Most commonly, white cardamom is used with Chen Pi, Xing Ren, Huang Qin, and Hou Po. The Bai Dou Kou herb can be used to relieve alcohol intoxication and aid food digestion. As well as relieving physical and mental fatigue. Bai Dou Kou Ke, round cardamom husks, are not as warm as Bai Dou Kou.
