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The dried ripe fruit of Amomum kravanh or A. compactum (Zingiberaceae). Enters the Lung, Spleen, and Stomach channels. Pungent and warm, its aromatic nature reaches the upper burner Lung to diffuse dampness-turbidity above and the middle-burner Spleen and Stomach to transform dampness, move qi, and stop vomiting below. It is one of the 'three kernels' in San Ren Tang (with xing ren and yi yi ren), responsible for opening and transforming the middle burner. Must be crushed and added near the end of decoction.
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。
Reference range for non-pregnant adults. Not a personalized prescription. Pregnancy, lactation, and pediatric use require specialist supervision.
Protective guidance only — when to avoid or use with caution. This block deliberately omits pregnancy, lactation, and pediatric dosing: any such use must be managed by a qualified TCM practitioner or appropriate specialist.
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 = {2026-04-17},
note = {CC BY-SA 4.0}
}© Bencaodian Editorial · Licensed under CC BY-SA 4.0
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.
《中药学》（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.