Feature:
Caoguo is a perennial herb from the Zingiberaceae family, the fruit of which is used as a seasoning.
Its fruit is cone-shaped with many wrinkles and protrusions on its surface.
Taste and smell:
Grass fruit has a unique spicy taste and rich aroma.
The flavor is stronger, a bit like a combination of cinnamon and cloves, but more complex.
Origin:
China
Cooking dishes:
Caoguo is a commonly used seasoning in Chinese cuisine, especially Sichuan and Hunan cuisine.
It is often used to stew meat and fish, especially in dishes where fishiness and flavor need to be removed.
In Vietnamese cuisine, it is also used to stew meat and seafood.
In addition to being used whole, it is sometimes ground into powder for flavoring.
Applicable dishes:
Vietnamese Pho, Burmese Fish Noodle Soup, Vietnamese Beef Soup, Braised Pork Knuckles, Dongpo Pork, Cao Guo Chicken Soup, Spicy Hotpot, Mongolian Hot Pot
**Grass fruit is often used as a secret weapon to enhance flavor in cooking due to its strong flavor and aroma. Since the flavor is quite strong, you usually don’t use too much. It can provide dishes with deep texture and rich aroma. However, because the taste is unique, not everyone likes it, so be careful to control the proportions when using it.