Cao Guo

Cao Guo in TCM:

English Name: tsaoko fruit "grass fruit"
Pharmacuetical Name: Fructus Tsaoko
Properties: acrid, warm, aromatic
Explore the properties of Cao Guo according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: warm
Channels: ST, SP
Flavors: aromatic, pungent
Regulates: disperses cold, clears damp, resolves food stagnation

Actions / Indications:
  • Strong to dry damp, warms middle jiao, dissolves stagnation (damp-cold obstructing SP and ST; food stagnation; epigastric or abdominal distension, fullness, pain, nausea, vomiting, diarrhea; T: greasy)
  • Checks malarial disorders (intermittent chills and fevers associated with malaria, especially due to damp-cold or turbid damp)
  • (cc: yin and blood deficiency)
  • (cooking: remove the shells and crush the kernel)

    Special Notes:
  • Cao Guo has been shown to have antibiotic, antitussive, expectorant, and antiasthmatic properties.
  • Compared to Cao Dou Kou, Cau Guo is similar but slightly weaker.