Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Located in Sheung Wan, Yuen Hing Spice Company sells a wide variety of wholesale exotic spices, herbs, seasoning powders and cooking oils in a cozy alley shop.
🔖 Certification :
🌱 Supplier introduction :
YUAN HENG SPICE COMPANY offers premium spices and seasonings, sourced from fresh ingredients to ensure rich flavors, perfect for enhancing any dish.
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
Tsaoko, also known as Chinese black cardamom or kembang rumput, is the dried fruit of a plant in the ginger family, widely used in Chinese and Southeast Asian cuisines. Its brownish, oval-shaped pods have a robust, herbaceous, and slightly spicy aroma, commonly added to braised dishes, soups, and marinades, such as Yunnan braised pork or beef broth, for a distinctive flavor.
Tsaoko (Amomum tsao-ko), also known as Chinese black cardamom or kembang rumput, is the dried fruit of a ginger family plant, widely used in Southwest Chinese (especially Yunnan, Sichuan, Guizhou) and Southeast Asian cuisines. Its brownish, oval pods carry a robust herbaceous, slightly spicy, and smoky aroma, adding depth and warmth to dishes. Typically used whole or slightly crushed, tsaoko is a versatile spice. Below are its primary culinary uses:
🥘 Recipe：
Braised Dishes and Marinades
Tsaoko is a key spice in braised dishes, particularly for red meats:
Yunnan Cuisine: In Yunnan braised pork or beef, tsaoko pairs with star anise, cinnamon, and dried chilies, adding a herbaceous, smoky flavor, as in Yunnan Xuanwei ham stews.
Braised Foods: Tsaoko is used in braising beef, lamb, or pork feet, combined with Sichuan peppercorns and dried tangerine peel for a rich, aromatic profile.
Southwest Chinese Dishes: In Sichuan or Guizhou braised dishes, tsaoko enhances meaty flavors and balances richness.
Soups and Broths
Tsaoko imparts a bold herbaceous aroma to soups and broths:
Beef Soup: In Yunnan or Guizhou beef soups (e.g., sour beef soup), tsaoko is simmered with ginger and chilies for a robust broth.
Lamb Soup: Tsaoko pairs with medicinal herbs like goji berries and angelica root in nourishing lamb soups, adding warmth and aroma.
Southeast Asian Soups: In some Thai or Lao soups, tsaoko complements lemongrass and coconut milk, enhancing complexity.
Spice Blends
Tsaoko is occasionally used in spice blends, particularly in Southwest China and Southeast Asia:
Braising Spice Mix: Tsaoko is a common component in Chinese braising spice packets, alongside star anise, Sichuan pepper, and cloves, used for meats or tofu.
Southeast Asian Curry Pastes: In Lao or Thai curry pastes, tsaoko is sometimes blended with turmeric and chilies for added depth.
Grilling and Smoked Dishes
Tsaoko’s smoky aroma makes it ideal for grilled or smoked foods:
In Yunnan or Sichuan grilled meats, tsaoko is added to marinades or sprinkled on roasts for a herbaceous, spicy note.
In smoked ham or cured meats, tsaoko is occasionally used during the smoking process to enhance aroma.
Rice and Noodle Dishes
Tsaoko is used sparingly in rice or noodle dishes for flavor:
Yunnan Rice Noodles: In Yunnan rice noodle soups, tsaoko is simmered in the broth with chilies and ginger for a bold taste.
Braised Rice Dishes: In some Southwest Chinese braised rice dishes, tsaoko is used in meat sauces or broths for added aroma.
--
Yunnan-Style Braised Beef Shank Recipe with Tsaoko and Star Anise
雲南風味滷牛腱食譜
雲南風牛すね肉の煮込みレシピ
This classic Yunnan-style braised beef shank recipe showcases how tsaoko and star anise complement each other, creating a rich, aromatic, and layered flavor profile. It’s perfect for family gatherings or festive occasions, easy to prepare, and deeply flavorful.
Ingredients (Serves 4-6)
Beef shank 1 kg
Tsaoko (Chinese black cardamom) 2 pods (lightly crushed)
Star anise 2 stars
Dried chilies 3-4 (adjust to taste)
Cinnamon stick 1 small piece (about 5 cm)
Sichuan peppercorns 1 tsp
Ginger 3 slices (about 2 cm thick)
Garlic 4 cloves (crushed)
Soy sauce 100 ml
Dark soy sauce 2 tbsp (for color)
Rock sugar 20 g
Chinese cooking wine 50 ml
Water 1.5-2 liters (enough to cover beef)
Salt to taste
Green onions 2 stalks (chopped, for garnish)
Cilantro (optional, for garnish)
Instructions
Prepare Beef: Rinse beef shank and cut into large chunks (about 300-400 g each). Blanch in boiling water for 2-3 minutes to remove impurities, then drain.
Toast Spices: Heat a little oil in a deep pot over medium-low heat. Add tsaoko, star anise, dried chilies, cinnamon, Sichuan peppercorns, ginger, and garlic. Stir-fry for 1-2 minutes until fragrant (avoid burning).
Braise: Add soy sauce, dark soy sauce, cooking wine, and rock sugar, stirring until sugar dissolves. Add water and blanched beef, ensuring water covers the meat.
Simmer: Bring to a boil, then reduce to low heat, cover, and simmer for 1.5-2 hours or until beef is tender (easily pierced with a chopstick). Skim foam as needed for a clear broth.
Season: After about 1 hour, taste and add salt as needed. Continue simmering until beef is fully infused with flavor.
Serve: Remove beef, let cool slightly, and slice thinly. Drizzle with some braising liquid and garnish with green onions or cilantro. Strain the braising liquid to use as a dipping sauce or for noodles.
Flavor Profile
Tsaoko adds a robust herbaceous and smoky aroma, while star anise contributes a sweet-licorice note, together creating a warm, complex braising liquid.
Paired with Sichuan peppercorns and dried chilies, they deliver Yunnan’s signature spicy and aromatic profile, perfect with rice or noodles.
Tips
For a stronger spice flavor, add an extra tsaoko pod or star anise, but use sparingly to avoid overpowering the beef.
The braised beef tastes even better after chilling overnight; slice and serve cold or reheated.
Reserve leftover braising liquid in the freezer for future use with eggs, tofu, or other meats.
This recipe highlights the synergy of tsaoko and star anise, making it a flavorful and authentic dish that celebrates Yunnan’s culinary heritage.
🔅Notes:
Tips and Considerations
Use Sparingly: Tsaoko has a strong flavor; 1-2 whole pods (lightly crushed to release aroma) are sufficient per dish, removed after cooking.
Whole Pods Preferred: Tsaoko is typically used whole or slightly crushed for slow-cooking dishes like stews or soups; grinding is rare as its flavor can be overpowering.
Storage: Store in an airtight container in a cool, dry place away from moisture or sunlight to preserve its aroma.
Pairings: Tsaoko pairs well with star anise, cinnamon, Sichuan pepper, dried chilies, ginger, or soy sauce to balance its herbaceous, smoky profile.
Tsaoko’s distinctive herbaceous and smoky aroma makes it a signature spice in Yunnan and Southwest Chinese cuisines, enriching braised dishes, soups, and marinades with its warm, robust flavor.
