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保存其挥发油有效成分，长于化湿行气
力缓，长于宽中行气，用于脘腹轻度胀满
煎服3–6g；入煎剂宜打碎后下，以免香气挥发。常与砂仁、藿香、佩兰等同用。
For educational reference only — not medical advice.
白豆蔻主含挥发油（桉叶素、α-松油醇、蒎烯、樟脑等），药理示其促进胃肠蠕动、抗菌、助消化及止呕作用；久煎有效成分散失，故入煎剂须后下。
Bai Dou Kou contains volatile oils (1,8-cineole, α-terpineol, pinenes, camphor); pharmacology shows prokinetic, antimicrobial, digestive and antiemetic effects. Active volatiles are lost on prolonged decoction, so it should be added near the end of cooking.
《中国药典》以桉叶素含量为白豆蔻质量指标，规定含挥发油不得少于4.0%（ml/g）。
Chinese Pharmacopoeia uses 1,8-cineole content as the quality marker, requiring ≥4.0% (ml/g) volatile oil.
Bensky 指出白豆蔻与砂仁同为芳香化湿要药，白豆蔻偏于宣化上中焦湿浊，砂仁偏于温化下焦。
Bensky notes Bai Dou Kou and Sha Ren are both aromatic damp-transformers; Bai Dou Kou diffuses upper-middle burner dampness while Sha Ren warms the lower burner.
This section is provided for academic reference only and does not constitute medical advice.
阴虚血燥及无寒湿者慎用。本品辛温香燥，久煎则香气散失，宜后下。
本品含挥发油（主成分桉叶素），久煎则药效挥发散失，入煎剂必须后下（最后3–5分钟入煎）。阴虚内热及无湿邪者不宜。
头痛恶寒，身重疼痛，舌白不渴，脉弦细而濡，面色淡黄，胸闷不饥，午后身热，状若阴虚，病难速已，名曰湿温……三仁汤主之。（方：杏仁五钱，飞滑石六钱，白通草二钱，白蔻仁二钱，竹叶二钱，厚朴二钱，生薏仁六钱，半夏五钱。）
上焦篇 三仁汤
@misc{bencaodian-bai-dou-kou,
author = {{Bencaodian Editorial}},
title = {Bái Dòu Kòu 白豆蔻 (Round Cardamom) — Amomi Fructus Rotundus (Amomum kravanh)},
year = {2026},
howpublished = {Bencao Dian: A Bilingual Knowledge Graph of Traditional Chinese Medicine},
url = {https://bencaodian.org/en/herbs/bai-dou-kou},
urldate = {2026-04-09},
note = {CC BY-SA 4.0}
}