Large Cardamom
Large cardamom (Amomum subulatum Roxb.) is a perennial herb belonging to the family Zingiberaceae. The dried capsules are used as an aromatic spice and are distinctly different from small green cardamom in flavour. It has a strong, smoky, and slightly camphoraceous flavour that comes from the traditional curing process using flame heat over pits, which gives the pods their characteristic dark brown colour.
Large cardamom is mainly cultivated in the North-Eastern Himalayan region of India, particularly in Sikkim, which accounts for the majority of India's production. It is widely used in rice dishes, curries, meat preparations, and spice blends. India is the world's largest producer and exporter of large cardamom.
Medicinal Value
- Traditionally used as a digestive and carminative
- Relieves nausea and vomiting
- Antimicrobial and antifungal properties
- Freshens breath - used as mouth freshener
- Used in Ayurveda for digestive disorders
Industrial Uses
- Whole pods in biryani and rice preparations
- Ground spice in masala blends and garam masala
- Flavouring in meat curries and Mughlai cuisine
- Essential oil extraction for food industry
- Pharmaceutical preparations as digestive
Cultivation
- Perennial herb (1.5-2.5 m tall)
- Grown at 800-2000 m elevation in cool, humid climate
- Requires shaded conditions under alder trees
- Sikkim, Darjeeling, Arunachal Pradesh main producers
- Capsules flame-cured for characteristic smoky flavour
Active Compounds
- 1,8-Cineole - major essential oil component
- alpha-Terpineol and terpinen-4-ol
- Sabinene and limonene - aroma compounds
- Pyrazines - characteristic smoky aroma from curing