Cardamom (Large)

Common Name: Large Cardamom / Black Cardamom
Indian Names of Spice:

  • Hindi: Bara Elaichi

  • Bengali: Bara Elaichi

  • Malayalam: Perelam

  • Punjabi: Bara Elaichi

  • Sanskrit: Brihadaela

  • Tamil: Periya Yelam

  • Telugu: Peddayelaki

  • Urdu: Bara Elaichi

Foreign Names:

  • English: Black Cardamom / Nepal Cardamom

  • French: Cardamome noir

  • German: Nepal Cardamom

  • Chinese: Xiang Doukou

  • Nepalese: Elaa

Botanical Name

Amomum subulatum Roxb.

Family

Zingiberaceae

Commercial Part

Fruit (Capsule)

Description

Large Cardamom is a perennial herbaceous plant with subterranean rhizomes and 50–140 aerial leafy shoots. Each shoot grows up to 1.7–2.6 meters and bears 9–13 glabrous leaves. The inflorescence is a condensed spike with yellowish perianth, bearing 10–15 reddish brown capsules. The capsules are trilocular and contain many seeds, which are the commercial spice.

Climatic Requirements for Cultivation

  • Altitude: 800 – 2000 meters above mean sea level

  • Temperature: 6°C – 30°C

  • Rainfall: 3000–3500 mm annually (spread over ~200 days)

  • Humidity: High

  • Soil: Well-drained loamy soil rich in organic matter

  • Shade: Requires moderate to dense canopy shade

  • Best Planting Season: March to April

Origin and Distribution

Native to the Eastern Himalayan region. It is commercially cultivated in:

  • India: Sikkim, Darjeeling (West Bengal), Arunachal Pradesh, Nagaland, Mizoram, and Uttarakhand

  • Other Countries: Nepal, Bhutan, Myanmar

India is one of the major producers and exporters of large cardamom, with Sikkim contributing the majority of domestic production.

Major Growing Areas in India

  • Sikkim (main producing state)

  • West Bengal: Darjeeling

  • Arunachal Pradesh: West Kameng, Tawang

  • Nagaland: Kohima, Phek

  • Uttarakhand: Pithoragarh, Uttarkashi

Popular Varieties

  • Ramla

  • Guwal Dara

  • Varlangey

  • Sawney

  • Dzongu Golsey

  • Varlangey (VL) – High yielding selection from Sikkim

  • ICRI Sikkim 1 and 2 – Released by ICAR for improved yield and disease tolerance

Important Uses

  • Culinary:

    • Flavouring agent in biryani, pulao, meat dishes

    • Ingredient in spice blends (garam masala, curry powders)

    • Adds smoky aroma and depth to Indian gravies

  • Industrial:

    • Used in flavouring of cola drinks, biscuits, liquors

    • Employed in Ayurvedic and Unani medicine for digestive and respiratory health

    • Seeds have expectorant and stimulant properties