Biology:Lanxangia tsaoko
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Short description: Species of plant
| Lanxangia tsaoko | |
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Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Clade: | Commelinids |
| Order: | Zingiberales |
| Family: | Zingiberaceae |
| Genus: | Lanxangia |
| Species: | L. tsaoko
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| Binomial name | |
| Lanxangia tsaoko (Crevost & Lemarié) M. F. Newman & Škorničk.
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| Synonyms[2] | |
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Lanxangia tsaoko, formerly Amomum tsao-ko, and also known as black cardamom, is a ginger-like plant known in English by the transliterated Chinese name (Chinese: 草果; pinyin: cǎoguǒ; Jyutping: cou2 gwo2; Pe̍h-ōe-jī: chháu-kó). It grows at high altitudes in Yunnan,[2] as well as the northern highlands of Vietnam.[3] Both wild and cultivated plants are used medicinally and also in cooking.[2] The dried fruit of the plant has a pungent, gingery taste.[4]
References
- ↑ Leong-Skornickova, J.; Tran, H.D.; Newman, M.; Lamxay, V.; Bouamanivong, S. (2019). "Lanxangia tsaoko". IUCN Red List of Threatened Species 2019: e.T202228A132696014. doi:10.2305/IUCN.UK.2019-3.RLTS.T202228A132696014.en. https://www.iucnredlist.org/species/202228/132696014. Retrieved 18 November 2021.
- ↑ 2.0 2.1 2.2 "Flora of China". http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=240001100.
- ↑ Ziegler, Thomas; Tran, Dao Thi Anh; Nguyen, Truong Quang; Perl, Ronith Gila Bina; Wirk, Lea; Kulisch, Magdalena; Lehmann, Tanja; Rauhaus, Anna et al. (2014). "New amphibian and reptile records from Ha Giang Province, northern Vietnam". Herpetology Notes 7: 185–201. http://www.herpetologynotes.seh-herpetology.org/Volume7_PDFs/Ziegler_HerpetologyNotes_volume7_pp185-201.pdf.
- ↑ Xue, Lucy. "Amomum Tsaoko Taste Reviews and Uses in Asian Cooking | My Chinese Recipes" (in en-US). https://www.mychineserecipes.com/amomum-tsaoko-taste-reviews-asian-cooking/.
See also
Wikidata ☰ Q4747507 entry
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