The TCM herb "bai dou kou" which in english is "round cardamon fruit, white cardamon", is categorized within the "aromatic herbs that transform dampness" functional grouping. It is thought to enter the lung, spleen and stomach channels and exhibits acrid, aromatic and warm (wen) taste/temperature properties.
Dosages and preparations will vary according to each individual and the overall approach of a formula, but generally this herb has the following dosage and/or preparation guidelines:
Of many possible clinical applications, it may be considered to influence the following issues/symptoms:
While it may not always be included depending on the manufacturer or herbalist making the formula, bai dou kou is generally included in the following 2 formulas:
For spleen qi deficiency with damp heat accumulation in the lower. The spleen system is effectively the western version of the digestive system. The spleen is responsible for extracting the energy …
As noted above, bai dou kou is within the aromatic herbs that transform dampness functional group. All the herbs in this category are listed below.
(truncated intro "... the concept of dampness indicates a damp pathogenic influence which causes stagnation in the middle warmer (i.e. the stomach and spleen channels). general symptoms are - distension and fullness in the abdomen, nausea, vomiting or spitting…)".