Amomum Tsao-ko belongs to the ginger family. This is why the Chinese add this spice or plant in their Amomum Tsao-ko recipes. It tastes very much similar to ginger. Some people do not like the aroma of ginger and so they use Amomum Tsao-ko as an alternative to ginger in cooking. Also, it is known for its ability to enhance the taste and aroma of foods. It gives a warm feeling even hours after consumption. This is another reason for its inclusion in Chinese cuisine. The bitter-sour and tangy taste of this plant make it a healthy choice as well. Due to its strong aroma, taste, and flavor, the Chinese use this plant for spicing up their poultry, meat, and fish.
Due to its aroma, it effectively gets rid of the odor produced by these foods. In turn, it can make these foods taste and smell good. To enhance the aroma of this plant, you can crush it before adding it to any dish. Even, you can add it as it is if you do need the aroma but not more. You can add this plant when you prepare the best Amomum Tsao-ko recipes like a red-cooked lamb, Sichuan hot pot, cao guo chicken soup and red-cooked beef. So, get ready for an aromatic non-vegetarian food with the help of Amomum Tsao-ko. You can add it to regular cuisines like soup dishes as well.