Cardamom ^Sale

Cardamom, also known as Black Cardamom or Alaichi in Nepal, is a highly aromatic spice native to the eastern Himalayas, particularly Nepal, India, and Bhutan. It belongs to the Zingiberaceae (ginger) family and is valued for its strong smoky aroma and bold, earthy flavor.  

Key Characteristics:  
- Scientific Name: Amomum subulatum  
- Appearance: Large, dark brown to black pods with rough outer skin and small black seeds inside.  
- Flavor Profile: Smoky, woody, and slightly sweet, with hints of camphor and resin.  
- Aroma: Intense, earthy, and smoky, due to traditional drying over open flames.  

Cultivation & Harvesting:  
Big Cardamom is mainly grown in *high-altitude regions (1,000–2,500 meters)* with rich, well-drained soil and ample rainfall. In Nepal, it thrives in districts like *Taplejung, Ilam, and Panchthar, where farmers cultivate it under the shade of forest trees. The harvesting season begins in **August and lasts until November*, after which the pods are dried over wood fire, enhancing their distinctive smoky aroma.  

Uses & Benefits: 
✅ Culinary Use: A key ingredient in South Asian and Middle Eastern cuisines, used in curries, spice blends (garam masala), and flavored teas.  
✅ Medicinal Benefits: Known for its digestive, anti-inflammatory, and respiratory benefits, often used in Ayurvedic treatments.  
✅ Industrial & Commercial Uses: Used in perfumes, essential oils, and natural remedies due to its strong fragrance.  

Export & Global Demand: 
Nepal is one of the world’s largest producers and exporters of Big Cardamom, supplying to *India, the Middle East, and Europe. With increasing demand for organic spices, Nepali Big Cardamom is gaining recognition in international markets.  

This “Black Gold of Nepal” continues to support thousands of Himalayan farmers, preserving traditional agriculture while meeting global spice market demands.