Black cardamom (Amomum subulatum) | seeds, 10 pcs.

• Latin name: Amomum subulatum
• Danish names: Black cardamom
  
• English names: Black cardamom, Bengal cardamom, Nepal cardamom
  

Amomum subulatum, known as black cardamom, is a tropical ginger plant native to the humid, forested regions of the Himalayas – particularly in Nepal, Bhutan, and northern India. It is closely related to green cardamom (Elettaria cardamomum), but differs in appearance, taste, and usage.

The plant forms a dense clump of long, upright stems with lanceolate, glossy leaves, and can reach up to 2 meters in height under favorable conditions. At ground level, Amomum subulatum produces characteristic purple flowers near the base, followed by large, oval seed pods containing dark brown, aromatic seeds. It is precisely these seeds – dried and roasted – that are used as a spice, particularly in South Asian and Middle Eastern cuisines.

The flavor of black cardamom is stronger and smokier than the green variety and is often used in stews, rice dishes (e.g., biryani), and spice blends such as garam masala.

Amomum subulatum requires warmth, high humidity, and consistently moist but well-drained soil. It thrives best in partial shade and sheltered conditions, and is therefore suitable for cultivation in a greenhouse, conservatory, or as a potted plant in homes with high humidity. The temperature should be kept above 15 °C year-round – preferably warmer – and the plant appreciates peace and stability.

Utility value:
The dried seed pod is widely used in cooking for its deep, smoky flavor and also has traditional use in Ayurvedic medicine as a digestive aid, expectorant, and warming agent. The leaves have a slightly aromatic scent and are used in some regions as a natural food wrapping.

Amomum subulatum is an ideal plant for the spice-interested grower who wants to bring both flavor, scent, and tropical lushness into their home or greenhouse. A rare, but highly exciting plant with both ornamental and practical value.