Cardamom-like Amomum Fruit

The spherical capsules of Amomum villosum, a plant of the ginger family grown in the tropical regions of Yunnan and Fujian.

Harvested at full maturity, when the reddish-brown capsules hold black, glossy, highly aromatic seeds, they are dried whole and then traditionally used whole or hulled.

A cousin of Indian culinary cardamom (Elettaria cardamomum) but a distinct species.

Its warm, camphorous scent and its pungent-bitter savour are immediately recognisable — a spice prized in the warming cookery of Asia.

A very mild aromatic herb for moving the Qi through the median sphere and transforming settled Dampness gently.

Traditionally used for constitutions where Dampness blocks transformation (Yun Hua) and weighs on the median sphere.

• Very short decoction: 3 to 6 g, to be lightly crushed and added at the very end of cooking (5 minutes) so the essential oils are kept
• Whole form within a blend: to be wrapped in a muslin bag (Bao Jian) to make straining easier
• Supplementing cooking: added to simmered broths, meat marinades and finely made five-spice

To be avoided in cases of deficient Yin with empty heat or of settled heat. Otherwise a mild herb, one of the few movers of Qi compatible with the time of expecting a child should the need arise (a practitioner’s advice).