Bai Dou Kou

Bai Dou Kou in TCM:

English Name: cardamom (white), amomum
Pharmaceutical Name: Fructus Amomi Rotundus
Properties: acrid, warm, aromatic
Explore the properties of Bai Dou Kou according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: warm
Channels: LU, ST, SP
Flavors: aromatic, pungent
Regulates: 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;)
  • (cc: yin or blood deficiency)
  • (cooking: crush and add at the end)