Tsaoko (Grass Fruit)
Description:
Tsaoko, scientifically known as Amomum tsaoko or Tsao-ko, is the dried mature fruit of a plant belonging to the Zingiberaceae (ginger) family. It is primarily cultivated in the provinces of Yunnan, Guangxi, and Guizhou in China. The fruits are harvested during autumn when they reach maturity, after which any impurities are removed and the fruits are dried under the sun or at low temperatures. They can be used whole after being lightly stir-fried and shelled, or prepared with ginger juice, and should be crushed before use.
Pharmacological Properties:
- Flavor and Nature: Pungent and warm.
- Meridians Entered: Spleen and Stomach.
Functions:
- Drying dampness and warming the middle burner (spleen and stomach).
- Interrupting malaria and expelling phlegm.
Applications:
- For cold-dampness obstruction inside the body causing distension and pain in the abdomen, fullness, and vomiting. Due to its strong pungent and warm nature, it has a more potent effect on drying dampness and warming the middle compared to cardamom (Amomum kravanh), making it especially suitable for cases of abdominal distension and pain, vomiting, and diarrhea due to excessive cold-dampness, characterized by turbid and greasy tongue coating. It is often combined with herbs like Evodia rutaecarpa (Wu Zhu Yu), dry ginger (Gan Jiang), and Amomum villosum (Sha Ren).
Dosage and Administration:
- Decoction: 3 to 6 grams.
Modern Research:
- Chemical Constituents: Contains volatile oils, starch, fats, and various trace elements.
This translation provides an overview of Tsaoko for an English-speaking audience, particularly for those interested in traditional Chinese medicine practices in the United States. The information covers the herb’s source, preparation, pharmacological properties, functions, applications, dosage, and modern research findings.
