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Amomum tsao-ko, Cao Guo 草果 Black CardamonCao Guo (TCM) Amomum Cao Guo(Adam, 2017) Botanical name: Amomum tsao-ko (syn. A. hongtsaoko) Parts used: Fruit Temperature & Taste: Warm, dry. Pungent Classification: J. Aromatics that Resolve Dampness Uses: 1. Moves the Qi, Warms the Stomach, Dries Damp: -epigastric and abdominal fullness, distention, pain and a greasy tongue…