Lanxangia tsaoko explained

Lanxangia tsao-ko, formerly Amomum tsao-ko, and also known as black cardamom, is a ginger-like plant known in English by the transliterated Chinese name . It grows at high altitudes in Yunnan, as well as the northern highlands of Vietnam.^[1] Both wild and cultivated plants are used medicinally and also in cooking. The dried fruit of the plant has a pungent, gingery taste.^[2]

See also

• Black cardamom

Notes and References

1. Ziegler . Thomas . Dao Thi Anh . Tran . Truong Quang . Nguyen . Ronith Gila Bina . Perl . Lea . Wirk . Magdalena . Kulisch . Tanja . Lehmann . Anna . Rauhaus . Tao Thien . Nguyen . Quyet Khac . Le . Thanh Ngoc . Vu . 2014 . New amphibian and reptile records from Ha Giang Province, northern Vietnam . Herpetology Notes . 7 . 185–201 .
2. Web site: Xue. Lucy. Amomum Tsaoko Taste Reviews and Uses in Asian Cooking My Chinese Recipes. 2021-06-17. en-US.