Black Cardamom


Black Cardamom

Botanical Name : Amomum subulatum
Hindi Name : Badi Elaichi or Kali Elaichi
Family Name : Zingiberaceae


The largest producer of the black cardamom is Nepal followed by India and Bhutan. Large Cardamom is cultivated in the Sub-Himalayan region of North Eastern India, Nepal and Bhutan


Black Cardamom pods are dark brown to black in color and have a tough, dried, wrinkly skin. They are highly aromatic but not as much as Green Caradmom.

Amomum subulatum, also known as Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae

It is the spices which usede to inhance the flavour of food.

Its seed pods have a strong, camphor-like flavour, with a smoky character derived from the method of drying. In Hindi it is called बड़ी इलाइची (baḍī ilāicī)


2.5 to 3 cm in length


It is used as a flavourant in dishes like Pulavu, Biriyani and meat preparations.

Black Cardamom is an ingredient in curry powder and spice masala mixtures and is also used in Ayurvedic and Unani medicines.

It has applications in flavouring cola, biscuits, liquors.

Black cardamom seeds prevent heart disease. The seeds also help control cardiac rhythm, which is useful as it maintains blood pressure while also reducing the incidence of blood clots.

Known as

Amomumsubulatum (also known as Nepal cardamom)
Amomumcostatum. The pods of A. subulatum,

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