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{{short description|Species of plant}}
{{Short description|Species of plant}}
{{Speciesbox
{{speciesbox
| image = Lanxangia tsao-ko imported from iNaturalist photo 111001922 on 29 January 2024.jpg
| status = NT
| status = NT
| status_system = IUCN3.1
| status_system = IUCN3.1
| status_ref = <ref name="iucn status 18 November 2021">{{cite iucn |author=Leong-Skornickova, J. |author2=Tran, H.D. |author3=Newman, M. |author4=Lamxay, V. |author5=Bouamanivong, S. |date=2019 |title=''Lanxangia tsaoko'' |volume=2019 |page=e.T202228A132696014 |doi=10.2305/IUCN.UK.2019-3.RLTS.T202228A132696014.en |access-date=18 November 2021}}</ref>
| status_ref = <ref name="iucn status 18 November 2021">{{cite iucn |author=Leong-Skornickova, J. |author2=Tran, H.D. |author3=Newman, M. |author4=Lamxay, V. |author5=Bouamanivong, S. |date=2019 |title=''Lanxangia tsaoko'' |volume=2019 |page=e.T202228A132696014 |doi=10.2305/IUCN.UK.2019-3.RLTS.T202228A132696014.en |access-date=18 November 2021}}</ref>
| genus = Lanxangia
| genus = Lanxangia
| species = tsaoko
| species = tsao-ko
| authority = (Crevost & Lemarié) M. F. Newman & Škorničk.
| authority = (Crevost & Lemarié) M.F.Newman & Škorničk.
| synonyms =
| synonyms = * ''Amomum tsao-ko'' Crevost & Lemarié
* ''Amomum tsao-ko'' Crevost & Lemarié
* ''Amomum hongtsaoko'' C.F.Liang & D.Fang.
* ''Amomum hongtsaoko'' C. F. Liang & D. Fang.
| synonyms_ref = <ref name=FOC>{{cite web|url=http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=240001100|title=Flora of China}}</ref>
| synonyms_ref = <ref name=FOC>{{cite web|url=http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=240001100|title=Flora of China}}</ref>
}}
}}


'''''Lanxangia tsaoko''''', formerly '''''[[Amomum]] tsao-ko''''', is a [[ginger]]-like plant known in English by the transliterated [[Chinese language|Chinese]] name ({{zh|c={{linktext|草果}}|p=cǎoguǒ|s=|t=|poj=chháu-kó|j=cou<sup>2</sup> gwo<sup>2</sup>}}). It grows at high altitudes in [[Yunnan]],<ref name=FOC/> as well as the northern highlands of Vietnam.<ref name="Ziegler2014">{{cite journal |last1=Ziegler |first1=Thomas |first2=Dao Thi Anh |last2=Tran |first3=Truong Quang |last3=Nguyen |first4=Ronith Gila Bina |last4=Perl |first5=Lea |last5=Wirk |first6=Magdalena |last6=Kulisch |first7=Tanja |last7=Lehmann |first8=Anna |last8=Rauhaus |first9=Tao Thien |last9=Nguyen |first10=Quyet Khac |last10=Le |first11=Thanh Ngoc |last11=Vu |year=2014 |title=New amphibian and reptile records from Ha Giang Province, northern Vietnam |journal=Herpetology Notes |volume=7 |pages=185–201 |url=http://www.herpetologynotes.seh-herpetology.org/Volume7_PDFs/Ziegler_HerpetologyNotes_volume7_pp185-201.pdf }}</ref> Both wild and cultivated plants are used medicinally and also in cooking.<ref name=FOC/> The dried fruit of the plant has a pungent, gingery taste.<ref>{{Cite web|last=Xue|first=Lucy|title=Amomum Tsaoko Taste Reviews and Uses in Asian Cooking {{!}} My Chinese Recipes|url=https://www.mychineserecipes.com/amomum-tsaoko-taste-reviews-asian-cooking/|access-date=2021-06-17|language=en-US}}</ref>
'''''Lanxangia tsao-ko''''', formerly '''''[[Amomum]] tsao-ko''''', and also known as '''black cardamom''', is a [[ginger]]-like plant known in English by the transliterated [[Chinese language|Chinese]] name ({{zh|c={{linktext|草果}}|p=cǎoguǒ|s=|t=|poj=chháu-kó|j=cou<sup>2</sup> gwo<sup>2</sup>}}). It grows at high altitudes in [[Yunnan]],<ref name=FOC/> as well as the northern highlands of Vietnam.<ref name="Ziegler2014">{{cite journal |last1=Ziegler |first1=Thomas |first2=Dao Thi Anh |last2=Tran |first3=Truong Quang |last3=Nguyen |first4=Ronith Gila Bina |last4=Perl |first5=Lea |last5=Wirk |first6=Magdalena |last6=Kulisch |first7=Tanja |last7=Lehmann |first8=Anna |last8=Rauhaus |first9=Tao Thien |last9=Nguyen |first10=Quyet Khac |last10=Le |first11=Thanh Ngoc |last11=Vu |year=2014 |title=New amphibian and reptile records from Ha Giang Province, northern Vietnam |journal=Herpetology Notes |volume=7 |pages=185–201 |url=http://www.herpetologynotes.seh-herpetology.org/Volume7_PDFs/Ziegler_HerpetologyNotes_volume7_pp185-201.pdf }}</ref> Both wild and cultivated plants are used medicinally and also in cooking.<ref name=FOC/> The dried fruit of the plant has a pungent, gingery taste.<ref>{{Cite web|last=Xue|first=Lucy|title=Amomum Tsaoko Taste Reviews and Uses in Asian Cooking {{!}} My Chinese Recipes|url=https://www.mychineserecipes.com/amomum-tsaoko-taste-reviews-asian-cooking/|access-date=2021-06-17|language=en-US}}</ref>


==See also==
It shows anti-[[quorum sensing]] and anti-[[biofilm]] activity on ''[[Staphylococcus aureus]]'' (Gram positive), [[Salmonella Typhimurium]] and ''[[Pseudomonas aeruginosa]]'' (Gram negative).<ref>{{cite journal |last1=Rahman |first1=Md Ramim Tanver |last2=Lou |first2=Zaixiang |last3=Yu |first3=Fuhao |last4=Wang |first4=Peng |last5=Wang |first5=Hongxin |title=Anti-quorum sensing and anti-biofilm activity of Amomum tsaoko (Amommum tsao-ko Crevost et Lemarie) on foodborne pathogens |journal=Saudi Journal of Biological Sciences |date=2017 |volume=24 |issue=2 |pages=324–330 |doi=10.1016/j.sjbs.2015.09.034 |pmid=28149169 |pmc=5272928 }}</ref>
*[[Black cardamom]]


==References==
==References==
{{Reflist}}
{{Reflist}}


{{Taxonbar|from=Q4747507|from2=Q24853275}}
{{Taxonbar|from1=Q89156447|from2=Q4747507|from3=Q24853275}}


[[Category:Alpinioideae]]
[[Category:Alpinioideae]]



{{Zingiberales-stub}}
{{Zingiberales-stub}}

Latest revision as of 02:43, 20 July 2024

Lanxangia tsaoko
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Lanxangia
Species:
L. tsao-ko
Binomial name
Lanxangia tsao-ko
(Crevost & Lemarié) M.F.Newman & Škorničk.
Synonyms[2]
  • Amomum tsao-ko Crevost & Lemarié
  • Amomum hongtsaoko C.F.Liang & D.Fang.

Lanxangia tsao-ko, 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]

See also

[edit]

References

[edit]
  1. ^ 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. Retrieved 18 November 2021.
  2. ^ a b c "Flora of China".
  3. ^ Ziegler, Thomas; Tran, Dao Thi Anh; Nguyen, Truong Quang; Perl, Ronith Gila Bina; Wirk, Lea; Kulisch, Magdalena; Lehmann, Tanja; Rauhaus, Anna; Nguyen, Tao Thien; Le, Quyet Khac; Vu, Thanh Ngoc (2014). "New amphibian and reptile records from Ha Giang Province, northern Vietnam" (PDF). Herpetology Notes. 7: 185–201.
  4. ^ Xue, Lucy. "Amomum Tsaoko Taste Reviews and Uses in Asian Cooking | My Chinese Recipes". Retrieved 2021-06-17.


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