Grass nut (Amomum villosum) belongs to the Zingiberaceae family, specifically the genus Amomum. It is the fruit of the plant Amomum villosum. The kernel of grass nut is commonly known as cardamom. While we may not be very familiar with it, it possesses numerous benefits, functions, and methods of consumption, particularly evident in daily life. So, what are its benefits and functions, and how is it consumed? Let's explore below.
Benefits and Uses of Grass Nut:
1. In traditional Chinese medicine, grass nut is classified as a bitter, pungent, and warm-natured herb. It excels at drying dampness, dispelling cold, eliminating phlegm, and arresting malaria. It also effectively strengthens the spleen and warms the stomach.In clinical medicine, it is commonly used to treat cold pain in the chest and abdomen, with notable efficacy for chest and abdominal distension. It also effectively addresses intermittent phlegm accumulation, indigestion, vomiting, and diarrhea. Among the general populace, cardamom is often used as a spice, where it serves as an excellent appetite stimulant.
2. Clinically, cardamom is also used to treat abdominal distension and pain, diarrhea, vomiting, and indigestion.Traditional Chinese medicine classifies cardamom as an aromatic stomachic. For internal use, prepare a decoction with 1–4.5 grams of cardamom pods, or grind into powder. Those without cold-dampness conditions should use with caution, while individuals with yin deficiency, anemia, or insufficient body fluids should avoid it entirely.
3. Cardamom also serves as an excellent culinary herb. It can be used in braised beef brisket with pickled cabbage, which stimulates appetite. Add tofu, shiitake mushrooms, and beef brisket for a delicious, easily digestible dish. Those with sensitive stomachs may find this recipe beneficial.
Cardamom culinary applications:
Braised Beef in Soy Sauce
For braised beef, use beef shank for the best results—it yields tender yet chewy meat.
Ingredients:
3 pounds beef shank, 5 tablespoons dark soy sauce, 10 tablespoons light soy sauce, 2 tablespoons cooking wine, 2 star anise pods, 1 small cinnamon stick, 2 bay leaves, 20 Sichuan peppercorns, 2 dried chilies, 5 cloves, 4 ginger slices,3 scallion sections, 1 cardamom pod, 1 star anise pod
Method:
(1) Cut the beef into palm-sized chunks. Place in a pot filled with cold water and bring to a boil over high heat. (Note: Never cover the pot while boiling beef.)
(2) Once most of the blood has been boiled out, remove the beef and let it cool.
(3) In a separate pot, bring 3 bowls of water to a boil. Add dried chili peppers, ginger slices, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, cloves, cardamom pods, and galangal. Simmer for 5 minutes.
(4) Add the beef, dark soy sauce, light soy sauce, and cooking wine to the pot. Bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes.
(5) Remove the beef and let it cool. Return it to the pot and simmer for another 15 minutes. Turn off the heat and let the beef marinate in the pot for 2 hours.
Cardamom Beef Brisket with Pickled Cabbage Stew
Ingredients:
Pickled cabbage, beef brisket broth, tofu, shiitake mushrooms, cardamom
Method:
(1) Sauté scallions and ginger, then add beef broth and star anise.
(2) Bring to a boil, then add pickled cabbage, shiitake mushrooms, and tofu.
(3) Simmer vigorously, then reduce heat and cook for 20 minutes.
(4) Finally, season with salt and chicken bouillon powder before serving.