| Cao Guo||ChineseNutrition.org:|
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):
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
- (cc: yin and blood deficiency)
- (cooking: remove the shells and crush the kernel)
- 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.