Tsao-ko

Lanxangia tsao-ko

spice

Large brown pods dried over fire, with a smoky, camphorous scent, in phở broth and Chinese stews.

Origin

Yunnan (China) and northern Vietnam

Season (United States)

all year round

Preparation

Whole, the pod is taken out of the broth: it is not eaten.

Did you know?

In Vietnam, it is roasted whole before being tossed into phở broth, under the name thảo quả.