Bai Dou Kou


Bai Dou Kou in TCM:

Explore the properties of Bai Dou Kou according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

English Name: cardamom (white), amomum
Pharmaceutical Name: Fructus Amomi Rotundus
Properties: acrid, warm, aromatic

Temperature: warm

Channels: LU, ST, SP

Flavors: aromatic, pungent

Special Properties:
circulates qi, disperses cold, clears damp

Actions / Indications:
  • Dries damp, warms and promotes qi movement of the middle jiao (poor appetite, damp stagnation in SP and ST; damp warm-febrile with stifling sensation in chest or epigastrium, Bai Dou Kou is the mildest to dry damp and Bai Dou Kou also eliminates turbidity)
  • Warms middle jiao; stops vomit (morning sickness, vomiting due to either deficient or excess cold of the stomach; can be combined with qi or yang tonics for deficient patient;)

  • Compare to cao dao kou
  • (cooking: crush and add at the end)

  • (cc: yin or blood deficiency)