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(Collected in the Upper Grade of *Bencao Jing Jizhu*)
[Correction] Transferred from the Fruit Section to this section.
[Names] Caodoukou (Grass Cardamom) (*Kaibao Bencao*), Loukou (*Yiwuzhi*).
Su Song said: Doukou is Caodoukou. It is named in contrast to Rou Doukou (Nutmeg). If consumed as a fruit, the taste is not harmonious. Why did predecessors include it in the Fruit Section? Its flowers are hot in nature; when transported to the capital, the taste is slightly bitter and not very pleasant, turning pale purple when dried. Because it can eliminate alcohol toxicity, it was treated as a fruit.
Li Shizhen said: According to Yang Xiong's *Fangyan*: "Anything abundant or numerous is called 'Kou'." The name Doukou might derive from this meaning. "Dou" is a pictograph. *Nanfang Yiwuzhi* writes it as "Loukou," likely because Southerners lacked standard pronunciation. Although no longer exclusively used as a fruit, it still enters tea and food seasonings, retaining the name Caoguo (Grass Fruit). In the 32 types of fragrant medicines in the *Jin Guangming Jing*, it is referred to as Suqimiluo (referring to fine aromatics).

[Collection] *Bencao Jing Jizhu* states: Doukou grows in the South Sea region.
Tao Hongjing said: The seedling resembles *Alpinia officinarum* (Galangal), with yellowish-white flowers; the seedling roots and seeds also resemble *Pollia japonica*.
Su Song said: Caodoukou is now found throughout Lingnan. The seedling resembles reeds, leaves resemble *Alpinia* and *Pollia*, and roots resemble *Alpinia officinarum*. Flowers form spikes in February, growing below the stem; tender leaves roll up to grow, initially resembling hibiscus flowers, slightly red, with deep red spike tips. As leaves expand and flowers bloom, colors fade, though some are yellowish-white. Southerners often pick flowers as fruits, especially valuing the tender ones. They pickle them with salt and spikes, stacking them without scattering. They soak them with *Hibiscus mutabilis* flowers to impart a red color. The fruit resembles longan but is sharper; the skin lacks scales, and seeds inside resemble pomegranate arils. Harvested in summer and sun-dried. Roots and seedlings have a slight camphor wood scent; roots, stems, and seeds are pungent and aromatic.
Kou Zongshi said: Doukou grows in Jiaozhi. Roots resemble *Alpinia oxyphylla*; skins are thick; nuts resemble pomegranates and are pungently aromatic; leaves resemble *Dioscorea bulbifera* but smaller. Leaves are harvested in March, finely broken, and dried in shade. Taste is near bitter but sweet.
Li Shizhen said: Caodoukou and Caoguo are essentially the same substance but slightly different. Doukou produced in Jianning is size of a longan but slightly elongated, with thin yellowish-white skin and distinct ridges; the kernel is size of *Amomum tsao-ko* (Sand Cardamom) with mild pungent aroma. Caoguo produced in Yunnan and Guangdong is larger like *Terminalia chebula* (Chebula), with thick black skin and dense ridges; seeds are coarse and pungently foul-smelling, like *Mylabris* (Blister Beetle). Locals use it for tea and food seasoning constantly. People in Guangxi take raw Caokou, soak it in plum juice, salt it until red, dry it, and serve it with wine, called Hongyan Caoguo (Red Salt Grass Fruit). Small initial fruits are called Yinggeshe (Parrot Tongue). The Yuan Dynasty *Yinshan Zhengyao* listed Caoguo as tribute. Southerners also fake Caodoukou with Huoyangmei (Fire Bayberry); these are round and coarse, with pungent and harsh tastes, and are widely used. Some say they are *Alpinia* fruits; one must distinguish them carefully.

[Preparation] Kou Zongshi said: When using, remove the calyx, take the inner kernels and skin, stir-fry slowly with *Evodia rutaecarpa* over heat. When *Evodia* turns slightly yellow-black, remove it, and pound the Caodoukou skin and kernels for use.
Li Shizhen said: Nowadays, people wrap them in flour, roast them until cooked, remove the skin, and use them.

[Taste and Nature] Pungent, warm, astringent, non-toxic.
Li Haogu said: Greatly pungent and hot, Yang in nature, floating. Enters the Foot Taiyin (Spleen) and Foot Yangming (Stomach) meridians.

[Indications] Warms the middle jiao, treats epigastric/abdominal pain, vomiting, removes bad breath (*Bencao Jing Jizhu*). Directs Qi downward, stops cholera-like disorders, treats all cold Qi, eliminates alcohol toxicity (*Kaibao Bencao*). Regulates the middle, tonifies Stomach Qi, strengthens Spleen, aids digestion, expels external cold, treats Heart and Stomach pain (Li Gao). Treats miasma-induced cold malaria, summerheat-induced vomiting/diarrhea/dysentery, dysphagia/regurgitation, fullness/stagnation with acid regurgitation, phlegm-fluid accumulation, leukorrhea due to evil stagnation in women, dispels cold and dries dampness, opens depression and breaks Qi stagnation, kills fish/meat toxicity. Controls cinnabar toxicity (Li Shizhen).

[Elucidation] Tao Hongjing said: Doukou is pungent, strong, and very fragrant; it can be eaten regularly. It is suitable in the five mixed grain preparations. Examples include Doukou, Lianjiang, Citron, Banana, and Deer-eye Longan.
Su Song said: Caodoukou has a very pungent, slightly fragrant taste, warm nature, and rapidly disperses cold Qi. For those weak and unable to eat, it is suitable to use with Mu Gua (Papaya), Wumei (Mume Fruit), Suasha (Cardamom), Yizhi (Alpinia Oxyphylla), Shenqu (Medicated Leaven), Gancao (Licorice), and Shengjiang (Fresh Ginger).
Li Gao said: For wind-cold pathogenic factors above the stomach gate causing heart pain, it is suitable to use after roasting.
Zhenheng said: Caodoukou is warm in nature, able to disperse stagnant Qi and eliminate phlegm above the diaphragm. If one knows the body has suffered cold pathogenic invasion or ingested cold foods causing epigastric pain, it can be used to warm and disperse, acting swiftly like a drumstick striking a drum. It is also effective for diseases formed by damp-phlegm stagnation. However, it should not be used for heat stagnation, as accumulated warmth may generate heat; Zhi Zi (Gardenia) formulas must be used instead.
Li Shizhen said: Doukou treats disease by utilizing its pungent, hot, floating, and dispersing nature, entering the Taiyin and Yangming meridians to dispel cold, dry dampness, open depression, and transform food stagnation. Southern regions are low and damp, with mountain miasma; diets are sour and salty, leading to frequent Spleen/Stomach cold-damp stagnation. Thus, it is essential in food seasonings and compatible with them. However, excessive use can assist Spleen heat, damage Lung Yin, and harm eyes. Some say: Used with Zhimu (Anemarrhena) to treat malarial chills and fever, taking advantage of their Yin-Yang balance to avoid excess. Caoguo treats exclusive Cold of the Taiyin, while Zhimu treats exclusive Fire of the Yangming.

[Attached Formulas] One old formula, nine new formulas.
Heart and abdomen distension/fullness with shortness of breath. Use 1 liang of Caodoukou, remove skin, powder it, mix with Mu Gua and Shengjiang decoction, take half qian orally. (*Qianjin Fang*)
Weak Stomach with vomiting, nausea, and anorexia. Use 2 kernels of Caodoukou, 0.5 liang of Gaoliangjiang (Galangal), 1 cup of water, boil to extract juice, add 0.5 he of Shengjiang juice, mix with white flour to make dough strips, cook in mutton broth, eat on an empty stomach. (*Puji Fang*)
Cholera with irritability and thirst: 1.5 qian each of Caodoukou and Huanglian (Coptis), 50 Wu Dou (Black Soybeans), 3 slices of Shengjiang. Decoct in water and drink. (*Shengji Zonglu*)
Deficiency malaria with incessant spontaneous sweating. Use 1 Caoguo (wrapped in flour, roasted thoroughly, ground together with flour), add 2 qian of Pingwei San. Decoct in water and drink. (*Jingxiao Jishi Fang*)
Qi-deficiency miasma malaria, less heat more cold, or only cold no heat, or deficiency heat no cold. Use equal parts Caoguo Ren (kernel) and Shu Fuzi (Prepared Aconite), 1 cup water, 7 slices Shengjiang, 1 Jujube. Decoct to half cup and drink. Named Guo Fu Tang. (*Jisheng Fang*)
Spleen-cold malaria, more cold less heat, or only cold no heat, or diarrhea with frequent urination and inability to eat. Use 2.5 qian each of Caoguo Ren and Shu Fuzi, 7 slices Shengjiang, flesh of 2 Jujubes. 3 cups water, decoct to 1 cup, drink warm. (*Yifang Dacheng*)
Spleen and Kidney insufficiency: 1 liang Caoguo Ren (stir-fried with 1 liang Bo Huixiang [Star Anise] until fragrant, discard anise), Wu Zhuyu (soaked in water 7 times, stir-fried with 1 liang Po Gu Zhi [Psoralea] until fragrant, discard Psoralea), Hulu Ba (1 liang, stir-fried with 1 liang Shan Zhu Yu [Cornus] until fragrant, discard Cornus). Grind the three ingredients into powder, make pills with wine paste size of wutong seeds. Take 60 pills per dose, swallow with salt water. (*Baiyi Xuanfang*)
Red and white leukorrhea: 1 Caoguo with skin, small piece of Ruxiang (Frankincense). Wrap in flour, roast until scorched yellow, grind finely with flour. Take 2 qian with rice water, twice daily. (*Weisheng Yijian Fang*)
Perfume mouth and repel odor: Powder Doukou and Xixin (Asarum), hold in mouth. (*Zhouhou Fang*)
Spleen pain and distension: 2 Caoguo Ren. Decoct in wine and drink. (*Zhizhi Fang*)

Flower
[Taste and Nature] Pungent, hot, non-toxic.
[Indications] Directs Qi downward, stops vomiting and nausea, eliminates cholera, regulates middle and tonifies Stomach Qi, eliminates alcohol toxicity (*Daming Bencao*).