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Tangaek — Decoctions · Herbs

草果 Tsaoko

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Chogwa is the dried fruit of a ginger-family plant used as a pungent spice. The husk is stripped, the kernels wrapped in dough and baked in embers. The same spice appears in Chinese cooking as tsaoko; the 【唐】 tag marks it as brought in from China.

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 3

  1. 性溫, 味辛, 無毒. 主一切冷氣.

    Its nature is warm, its taste pungent, and it is non-toxic. It governs all manner of cold qi.

    HomiclubChogwa is the dried fruit of a plant in the ginger family. Chinese cooking calls it caoguo and drops the whole pod into long-simmered meat broths.

  2. 溫脾胃, 止嘔吐.

    It warms the bi and wi (脾胃, spleen and stomach) and stops vomiting.

  3. 治膨脹, 化瘧母, 消宿食, 解酒毒果積, 兼辟瘴解瘟.

    It treats distension, dissolves hangmo (瘧母, malarial lump), disperses food stagnation, resolves liquor toxin and fruit accumulation, and additionally wards off janggi (瘴氣, miasmic vapour) and relieves epidemic febrile disease.

  4. 治脾寒濕寒痰之藥也. 去內外殼, 取仁, 麪裹煨熟用之. 《入門》

    It is a medicine that treats cold damp and cold phlegm of the bi (脾, spleen). Remove the inner and outer husks, take the kernel, wrap it in dough, roast it in embers until done, and use it. 《Ipmun (入門)》

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This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub