Chinese medicine Caokou, also known as false Sand Ginger, can be used as a spice. It is the seed of the perennial plant Caokou and can be dried and used for seasoning after harvest in autumn. Let's learn more about Caokou below!
Image of Caokou
[Nutritional Value of Caokou]
1. Invigorates the Spleen and Stomach
Caokou contains natural aromatic substances and various amino acids, which can invigorate and nourish the stomach. It also promotes the secretion of digestive juices, effectively improving digestion and reducing symptoms of indigestion, nausea, vomiting, and spleen and stomach deficiency.
2. Increases Appetite
When people have poor appetite, they can eat dishes made with Caokou. The aromatic substances in Caokou can stimulate the appetite and promote digestion.
In addition, Caokou has a gentle nature and excellent ability to dispel cold. When people experience stomach cold and pain, they can also consume a moderate amount of Caokou, which can quickly alleviate the symptoms of stomach pain.
3. Anti-inflammatory and Antidiarrheal
Caokou contains natural substances such as eugenol, palmitic acid, and gingerol, which have excellent anti-inflammatory effects and can eliminate various inflammations in the body.
Furthermore, Caokou also contains some astringent substances, which can constrict the intestines and relieve diarrhea. Therefore, when people have diarrhea or enteritis, they can take Caokou, which can quickly alleviate the symptoms.
Image of Caokou
[Identification of Caokou]
Caokou is a perennial herbaceous plant, 2-3 meters tall, with lanceolate leaves measuring 30-60 cm in length and 5-10 cm in width. The leaves have a pointed tip and a small spiral curl. The petioles are 0.5-1.0 cm long and covered with fine hairs.
The inflorescence is a cone-shaped panicle, hanging down and reaching up to 30 cm in length. The bracts are white with pink tips and bases. The calyx is white with pink tips, and the corolla tube is shorter than the calyx, with elongated oval lobes.
The corolla is about 3 cm long, milky white with pink tips. The labellum is spoon-shaped and broadly ovate, with a diameter of about 2 cm. It is sparsely covered with coarse hairs and has conspicuous stripes. The top is often crowned with persistent sepals, turning red when ripe. The flowering period is from April to June, and the fruiting period is from July to October.
The ripe fruit of Caokou is harvested and dried or low-temperature dried. The fruit is ovoid, elliptical, or olive-shaped, measuring 1.5-3 cm in length and 1-2 cm in diameter. It is yellow-brown or reddish-brown, with slightly pointed protrusions at both ends. The skin is thick without thorns, with raised longitudinal ridges and brown cracks, exposing the seeds.
The seeds are irregularly polygonal in shape, gray-brown or brownish-brown in color, with a false white seed coat. They have a short pedicel. They have a slight aroma and a slightly spicy taste.
