Lanxangia tsaoko, formerly Amomum tsao-ko, and also known as black cardamom, 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.[3] Both wild and cultivated plants are used medicinally and also in cooking.[2] The dried fruit of the plant has a pungent, gingery taste.[4]
| Lanxangia tsaoko | |
|---|---|
 | |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Clade: | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Lanxangia |
| Species: | L. tsaoko |
| Binomial name | |
| Lanxangia tsaoko (Crevost & Lemarié) M. F. Newman & Škorničk. | |
| Synonyms[2] | |
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