Bai Dou Kou
| Bai Dou Kou in TCM:Explore the properties of Bai Dou Kou according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Factoids:
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)
Contraindications: - (cc: yin or blood deficiency)
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