🇨🇳 Cao Guo
China Origin
Whole Pods
Red Cardamom (Cao Guo) | Chinese Black Cardamom for Pho & Braises
The secret of Vietnamese pho. Red cardamom—known as Cao Guo or Chinese black cardamom—brings earthy, camphor-like aromatics with subtle chili warmth. Essential for authentic pho broth, Chinese braised dishes, and Sichuan hot pot, these large pods are the backbone of Asian meat cookery.
Pho Essential
Chinese Braises
Subtle Heat
Hot Pot
Flavor Profile
Lanxangia tsao-ko (Cao Guo)
- Earthy and camphor-like
- Subtle chili pepper warmth
- Smoky with menthol notes
- Deeply aromatic and complex
- Different from Indian black cardamom
Traditional Uses
- Vietnamese pho (beef & chicken)
- Chinese red-braised pork
- Sichuan mapo tofu
- Hot pot broths
- Slow-cooked beef stews
How to Use Red Cardamom
- Vietnamese pho: Char 1-2 pods over flame, add to simmering broth for 2+ hours
- Bo kho: Essential for authentic Vietnamese beef stew
- Red-braised pork: Add whole pods to Chinese hong shao rou
- Hot pot: Include in the aromatic base for Sichuan-style hot pot
- Mapo tofu: Add complexity to the iconic Sichuan dish
- Beef noodle soup: Use in Taiwanese niu rou mian broth
OriginChina (Yunnan)
Also Known AsCao Guo, Tsao Ko
FormWhole Dried Pods
CharacterEarthy, Camphor, Chili Warmth
Best ForPho, Braises, Hot Pot
Classic Asian Pairings
- Vietnamese: Star anise, cinnamon, cloves, coriander, fennel
- Chinese: Sichuan peppercorns, dried chilies, ginger, garlic
- Proteins: Beef, pork belly, oxtail, lamb, chicken
- Broths: Bone broths, master stocks, hot pot bases
Pho tip: Authentic pho requires charring the spices. Hold cao guo pods over a gas flame or dry-roast in a pan until slightly blackened and fragrant. This transforms the flavor from medicinal to deeply aromatic.
Red vs. Indian Black Cardamom
Despite both being called "black cardamom," these are different species. Red cardamom (cao guo) has more camphor and chili notes—used in Chinese and Vietnamese cooking. Indian black cardamom is smokier—used in Indian cuisine. They're not interchangeable.
