Spice

Amomum tsao-ko

A tier

Amomum tsao-ko (cao guo) is Chinese black cardamom—a large, longitudinally ridged, dark brown fruit dried for Sichuan and Yunnan cookery, tasting of smoke, camphor, and sweet dried fruit rather than green cardamom florals. It is essential in master stocks, braised beef, and some hot-pot bases, often paired with star anise and cassia. Pods are bigger and differently shaped than Himalayan black cardamom; flavours overlap in smokiness but are not identical. Crack and add whole to long simmers; remove before serving. A little dominates. Do not grind into sweet baking—this is a savoury Chinese spice cabinet pillar.