The efficacy and function of Bai Kou

White cardamom is also known as cardamom. Cardamom is actually quite common in life, because many families add cardamom as seasoning when cooking. In addition, cardamom is also used as a traditional Chinese medicine in clinical practice, because the nutritional value of cardamom is really very high, and cardamom can also be used to treat diseases such as chest tightness and qi stagnation. So what are the effects and functions of white cardamom?

The efficacy and function of Baikou

It can eliminate dampness and relieve abdominal distension, promote qi circulation and warm the middle middle, stimulate appetite and aid digestion. It is used for dampness and turbidity blocking the middle part of the body, loss of appetite, the initial onset of damp-heat, chest tightness without hunger, vomiting due to cold and dampness, distension and pain in the chest and abdomen, and indigestion.

Clinical application of white percussion

1. For dampness blocking qi stagnation, it can be used together with Atractylodes lancea, Pinellia ternata, Tangerine peel, etc.

2. For symptoms of qi stagnation and chest tightness, it can be used together with Magnolia officinalis, Citrus aurantium, etc.

3. It is used for the initial stage of damp-heat. If the heat is severe, it can be used together with Scutellaria baicalensis, Forsythia suspensa, Bamboo leaves, etc.; if the dampness is heavy, it can be used together with mild diuretic and diuretic products such as Talcum, Coix seed, Smilax glabra, etc.

4. Used to treat stomach cold and nausea, it is often used together with Pinellia, Patchouli, and ginger.

5. To treat stomach cold and vomiting of milk in children, grind Amomum villosum, cardamom and licorice into fine powder and put it in the mouth frequently.

Baiko's life application

Seasoning: There are three kinds of seasonings named "cardamom". Both cardamom and cardamom are native products, which are the seeds of two kinds of ginger plants. Only nutmeg is an imported product, native to Southeast Asia, and is the kernel of an evergreen tree. Cardamom, also known as white cardamom, has a bitter and fragrant smell and a spicy, cool and slightly bitter taste. It can remove odors and increase spiciness during cooking. It is often used in brine and hot pot. Grass cardamom is also a spicy seasoning that can remove fishy and strange smells and enhance the flavor of dishes. It can be used together with or as a substitute for cardamom in cooking.

Characteristics of white

Original cardamom: spherical in shape, with a diameter of 1.2 to 1.8 cm. The surface is yellowish white to light yellowish brown, with three deeper longitudinal grooves, a protruding column base at the top, a concave fruit stalk mark at the base, and light brown hairs at both ends. The pericarp is light, brittle, and easily split longitudinally. It is divided into 3 chambers, each containing about 10 seeds. The seeds are irregular polyhedrons with a slightly raised back, 3 to 4 mm in diameter, dark brown and wrinkled on the surface, and covered with residual aril. It has a fragrant aroma and a spicy, cool taste, slightly similar to camphor.

Indonesian white cardamom: slightly smaller. The surface is yellow-white, some are slightly purple-brown, the skin is thin, and the seeds are thin and shriveled. The smell is weak.

Identification method of white knock

Take the volatile oil under [Content Determination] as the test solution, and take another eucalyptus oil reference solution (add appropriate amount of ethanol to dilute each if necessary), and test according to the thin layer chromatography method (Appendix Ⅵ B), take 10μl of each of the above two solutions, spot them on the same silica gel G thin layer plate, use benzene-ethyl acetate (19:1) as the developing agent, develop, take out, dry, spray with 5% vanillin sulfuric acid solution, heat at 105℃ until the spots are clearly colored, and inspect immediately. In the test sample chromatogram, a spot of the same color appears at the corresponding position in the reference sample chromatogram.