Amomum subulatum NEPAL CARDAMOM (10 seeds)

Nepal Cardamom, also known as Black Cardamom or Amomum subulatum in Latin, is a plant belonging to the Zingiberaceae family. The largest producers of this spice are India, and more specifically Nepal and Bhutan. It is a fast-growing aromatic plant that reaches a height of 50 cm.

The smooth, evergreen leaves of the Nepalese cardamom are long, narrow, and lanceolate. They measure approximately 20 to 60 cm in length and can reach 5 to 10 cm in width. The foliage is an intense green, arranged alternately along the stem.

Its flowers are grouped in spikes that usually emerge from the base of the leaves. They are quite distinctive, featuring colored bracts that surround the blossoms. The flowers themselves can range from white to yellowish, with petals often marked by purple or mauve tints. Each flower is composed of three petals and three sepals, with visible stamens that add to their visual appeal. Flowering generally takes place during the rainy season.

The fruits release a powerful smoky scent. They appear as capsules, usually elongated in shape, measuring about 2 to 4 cm long. They start as green and turn dark brown when ripe. Each capsule contains several seeds responsible for the characteristic flavor of this cardamom variety.

Nepal cardamom seeds are brown, angular, very hardy, and measure between 6 and 8 millimeters in diameter.

- Uses:

Black cardamom is a central spice in South Asian cuisine, primarily used for its smoky, woody, and slightly camphorous notes. Unlike its green cousin, it is rarely used in desserts but excels in slow-cooked dishes such as curries, dals, and pilafs. The pods are generally added whole at the beginning of cooking to slowly infuse their robust aroma before being removed before serving.

It is traditionally used in Ayurveda to treat certain ailments. It is credited with carminative properties that help reduce bloating, as well as expectorant virtues. Chewing it is also known to freshen breath and improve oral hygiene.

Do not consume without medical advice.

Finally, brown cardamom finds applications in the beverage industry and fine perfumery. It is used in certain spiced tea blends and spirits to provide an earthy and mysterious depth. In perfumery, its essential oil is sought after to create masculine or oriental accords, where its unique smoky character offers a complex alternative to more classic spicy notes.

- Sowing and Germination:

• The ideal time to sow black cardamom is during the warmest months of the year, from June to the end of July.
• Begin by soaking the seeds in water for 6 to 12 hours to break their dormancy.
• Prepare small pots with pre-moistened seedling compost.
• Bury the seeds at a depth of 1 cm.
• Water copiously upon planting.
• Place the culture in a warm, humid location, such as a greenhouse, at a minimum temperature of 30°C.
• Germination will begin after 6 to 8 weeks.

- Soil and Substrate:

This Indian spice loves to grow in soil rich in humus, well-drained, and light. A slightly acidic to neutral pH is ideal for the plant's growth.

- Light and Exposure:

This plant prefers a partial shade location. Direct sun exposure can be too intense, especially in hot climates, although some morning light is beneficial for its development.

- Temperatures and Hardiness:

Amomum subulatum thrives best in warm temperatures between 20°C and 30°C. It is frost-sensitive and does not tolerate temperatures below 10°C, and certainly not freezing temperatures.

- Watering and Irrigation:

Watering should be regular, but it is important not to overwater. The soil must remain moist but never waterlogged after irrigation.

- Propagation:

It can be multiplied by seed or by division of the rhizomes. Rhizome division is done in the spring, ensuring that each section has at least one bud to encourage successful regrowth.