{"id":"Lanxangia_tsao-ko","k":"plant","sci":"Lanxangia tsao-ko","au":"(Crevost & Lemarié) M.F.Newman & Škorničk.","zh":"草果","alias":["红草果","老扣","草荳蔻"],"fam":"Zingiberaceae","famZh":"姜科","gen":"Lanxangia","genZh":"草果属","lf":"根茎类地下芽植物","cl":"亚热带","cn":true,"nat":true,"cult":true,"safety":"food_record","powo":"77178198-1","wd":"Q25674130","zhwiki":"草果","dist":[["CHC","n"],["CHS","i"]],"parts":[{"part":"果实、种子","v":"food_record","use":"食品原料（供香辛调味使用）","note":"可作为赋予食品特殊香味或风味，惟该等品项仅以达香辛调味目的，适量使用为宜。","src":"tw_fda","ref":"可供食品使用之原料"}],"uses":[{"c":"药用","texts":["Medicine"],"refs":[0]},{"c":"食用","texts":["Spice and condiment","Aroma"],"refs":[0,1]}],"refs":["Chun-Yan, Li, Guang-Yong, et al. A checklist of the cultivated plants of Yunnan (PR China)[J]. Genetic Resources & Crop Evolution, 2011.","Wu M , Guo P , Tsui S W , et al. An ethnobotanical survey of medicinal spices used in Chinese hotpot[J]. Food Research International, 2012, 48(1):226-232."],"flags":[{"f":"药用","src":["cn_useful","wcfp"]},{"f":"食用","src":["cn_useful","wcfp"],"ref":"Diazgranados, M., Allkin, B., Black, N., Cámara-Leret, R., Canteiro, C., Carretero, J., ... & Ulian, T. (2020). World Checklist of Useful Plant Species. Knowledge Network for Biocomplexity. doi:10.5063/F1CV4G34"}],"img":{"url":"https://inaturalist-open-data.s3.amazonaws.com/photos/111001922/large.jpeg","thumb":"https://inaturalist-open-data.s3.amazonaws.com/photos/111001922/medium.jpeg","page":"https://www.inaturalist.org/photos/111001922","author":"Jan Vršovský","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/","src":"inat"}}