Amomum tsao-ko, Cao Guo 草果 Black CardamonCao Guo (TCM) Amomum Cao Guo(Adam, 2017) Botanical name: Amomum tsao-ko (syn. A. hongtsaoko) Parts used: Fruit Temperature & Taste: Warm, dry. Pungent Classification: J. Aromatics that Resolve Dampness Uses: 1. Moves the Qi, Warms the Stomach, Dries Damp: -epigastric and abdominal fullness, distention, pain and a greasy tongue coat-Indigestion, Nausea, Vomiting, Bloating, Diarrhea 2. Moves Qi, Opens Obstructions: -Food Stagnation with indigestion, nausea-focal distention from Stomach Cold and Qi obstruction 3. Malarial Disorders: -Intermittent Fever and Chills, especially with signs of Damp Dose Decoction: 3–6 gramsPowder: 500mg–3 grams Preparation: 1. Ginger Processed (Jiang Cao Guo):  Stir-fry with 10% of their weight of fresh Ginger juice until the juice is absorbed, then dry. It has a greater effect of warming the Stomach, settling Nausea and relieving Vomiting. Main Combinations: 1. Stomach Cold–Damp:i. Amomum Cao Guo with fresh Gingerii. Amomum Cao Guo with Atractylodes Cang Zhu, Agastache Huo Xiang2. Stomach Cold–Phlegm:i. Amomum Cao Guo with Ginger, Pinellia Ban Xia3. Epigastric pain, distension and fullness in the chest and abdomen, Amomum Cao Guo with Chebulic Myrobalan, Calcite, Shilajit, Inula racemosa, Pomegranate, Aloeswood, Clove, Safflower (Tibetan Medicine)4. Epigastric and abdominal Pain from Qi and Blood stagnation, Amomum…

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