Lanxangia tsaoko
| Lanxangia tsaoko | |
|---|---|
| |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Clade: | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Lanxangia |
| Species: | L. tsao-ko |
| Binomial name | |
| Lanxangia tsao-ko (Crevost & Lemarié) M.F.Newman & Škorničk. | |
| Synonyms[2] | |
| |
Lanxangia tsao-ko, formerly Amomum tsao-ko, and also known as red cardamom or Chinese black cardamom,[3] is a ginger-like plant known in English by the transliterated Chinese name (Chinese: 草果; pinyin: cǎoguǒ; Jyutping: cou2 gwo2; Pe̍h-ōe-jī: chháu-kó). It grows at high altitudes in Yunnan,[2] as well as the northern highlands of Vietnam.[4] Both wild and cultivated plants are used medicinally and also in cooking.[2] The dried fruit of the plant has a pungent, gingery taste.[5]
See also
References
- ^ Leong-Skornickova, J.; Tran, H.D.; Newman, M.; Lamxay, V.; Bouamanivong, S. (2019). "Lanxangia tsaoko". IUCN Red List of Threatened Species. 2019: e.T202228A132696014. doi:10.2305/IUCN.UK.2019-3.RLTS.T202228A132696014.en. Retrieved 18 November 2021.
- ^ a b c "Flora of China".
- ^ "Tsaoko: Take Your Five-Spice Up a Notch With This Smoky Cardamom | Mogulesque". Retrieved 2024-12-08.
- ^ Ziegler, Thomas; Tran, Dao Thi Anh; Nguyen, Truong Quang; Perl, Ronith Gila Bina; Wirk, Lea; Kulisch, Magdalena; Lehmann, Tanja; Rauhaus, Anna; Nguyen, Tao Thien; Le, Quyet Khac; Vu, Thanh Ngoc (2014). "New amphibian and reptile records from Ha Giang Province, northern Vietnam" (PDF). Herpetology Notes. 7: 185–201.
- ^ Xue, Lucy. "Amomum Tsaoko Taste Reviews and Uses in Asian Cooking | My Chinese Recipes". Retrieved 2021-06-17.