Tsaoko is one of the common spices. Fresh Tsaoko is red; when dried, it turns reddish-purple to brown, with a distinctive aroma, spicy and slightly bitter taste.
Tsaoko mainly grows in the mountainous shaded areas of Yunnan, China, including Nujiang, Wenshan, and Baoshan, as well as in Myanmar, at an altitude of 1200m-1800m. It prefers warm and humid environments to bear abundant fruits. Tsaoko is harvested from October to December each year.
Tsaoko available in the market is mainly divided into black Tsaoko and electrically dried Tsaoko. The main difference lies in their drying methods. Black Tsaoko uses coal and wood as heat sources for drying, whereas electrically dried Tsaoko uses electricity, producing no smoke and dust during the drying process.
Tsaoko is a spice with both medicinal and culinary uses. It can be used as a medicine or as a spice to remove fishiness and enhance flavor, often used in stews, braised dishes, and hot pots.
