Witnessed by: TCM
Round cardamom (Amomum kravanh), of the Zingiberaceae family. Clumping ginger-family herb with a stout rhizome; native range: Cambodia, Thailand, and southern China. Globally recognized as bai dou kou (白豆蔻) in Chinese, and white cardamom, Java cardamom, round cardamom in English. The part used is fruit. Pale globular capsule holding aromatic seeds, sweetly pungent and cooling-warm to the breath.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
ROUND CARDAMOM
IDENTITY
Name
- Common
- round cardamom
- Scientific name
- Amomum kravanh Pierre ex Gagnep.
- Family
- Zingiberaceae
Form
- Part used
- fruit
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- pungent
Temperature
- TCM
- warm
Affinity
where in the body it travels
Organs / channels
- TCM
- Lung · Spleen · Stomach
PRACTICE
Virtue
Actions
- TCM
- transforms dampness, moves qi, warms the middle, harmonizes the Stomach, arrests vomiting
Cautions
- Contraindications
- contraindicated in yin deficiency with heat and where there is dryness from insufficient fluids
- Toxicity
- well tolerated within dose
This is the card. Sign in for the full four-tradition entry — the aligned TCM · Ayurveda · Western · Unani reading, actions, dosing and cautions.