Black Cardamom Whole (Amomum tsaoko) is the dried fruit of a fragrant perennial plant in the ginger family, prized in traditional Chinese medicine (TCM) and culinary traditions for its warming, aromatic, and digestive properties. Known in TCM as Cao Guo, this large, smoky cardamom has been used for centuries to dispel cold, dry dampness, and support the spleen and stomach. In traditional practice, Black Cardamom is described as pungent and warm, entering the Spleen and Stomach channels. It is commonly prescribed to treat damp-cold accumulation, bloating, nausea, and poor appetite, and to disperse cold from the middle burner, relieving symptoms such as abdominal distension or loose stools. It is also used to clear food stagnation and neutralize the effects of greasy or heavy foods. In TCM formulas, Cao Guo is often paired with other aromatic herbs such as Atractylodes (Cang Zhu) and Magnolia Bark (Hou Po) to transform dampness and warm the digestive system. It also appears in formulas addressing malarial disorders and damp-heat in the digestive tract, showing its dual action of clearing and dispersing. Modern phytochemical research identifies volatile oils (such as cineole and camphor), flavonoids, and terpenes in Amomum tsaoko, which contribute to its carminative, antimicrobial, and anti-inflammatory properties. These compounds help explain its use for digestive support, circulation, and respiratory balance. Each batch of Black Cardamom Whole (Amomum tsaoko) is carefully harvested and slow-dried to preserve its smoky aroma, dark brown color, and potent essential oils. When decocted or ground, it releases a warm, camphoraceous fragrance that stimulates digestion and clears internal dampness.