Large cardamom

Large Cardamom (Amomum subulatum), also known as Black Cardamom, Greater Cardamom, or Nepali Cardamom, is a spice native to the Himalayas and other parts of South Asia. It is a member of the Zingiberaceae family, which also includes ginger and turmeric.

Description

Large cardamom is a perennial herb that grows up to 2-3 meters in height. The plant has long leaves, yellow flowers with a purple vein, and large seed pods. The pods are used as a spice, either whole or ground, and have a strong, pungent flavor and aroma, with hints of camphor and mint.

Cultivation

Large cardamom is primarily cultivated in the Eastern Himalayas, including Nepal, Sikkim, and parts of Darjeeling. The plant prefers a cool climate, rich soil, and high humidity, and is typically grown at altitudes of 1000-2000 meters. The pods are harvested by hand in the late summer and early autumn.

Uses

In addition to its use as a spice in cooking, large cardamom is also used in traditional Ayurvedic medicine. It is believed to have a variety of health benefits, including improving digestion, treating respiratory problems, and reducing inflammation. It is also used in the production of certain types of liquor and perfume.

Trade

Nepal is the largest producer and exporter of large cardamom, followed by India. The spice is primarily exported to countries in the Middle East, where it is used in a variety of dishes, including pilaf, curry, and masala chai.

See also

• Cardamom
• Spices
• Ayurveda