Spice
Nepal Cardamom
A tier
Nepal cardamom refers to large black cardamom (Alaichi) grown in Nepal’s eastern hills—one of the world’s core origins for Amomum subulatum. Pods are big, deeply ridged, and smoked dry, with a cool camphor core under woodsmoke. Nepali lots are central to both domestic cookery and export to India and beyond. Season stews and bean dishes with half or whole pods; the spice stands up to long cooking better than green cardamom’s high florals. Quality varies with smoke intensity—seek balanced lots that are aromatic, not ashtray-harsh.
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History
Eastern Nepali hills cultivated and traded large cardamom as a high-value crop.
Nepal became a principal source of black cardamom for South Asian markets.
Export grading improved international recognition of Nepal cardamom origin.
Specialty importers highlighted single-district Nepali black cardamom for chefs.