The TCM herb "cao dou kou" which in english is "katsumadai, grass cardamon", is categorized within the "aromatic herbs that transform dampness" functional grouping. It is thought to enter the 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:
As noted above, cao 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…)".
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