Black Cardamom (Amomum subulatum)

India is the primary source of high-quality black cardamom, a unique and aromatic spice with a bold, smoky flavour. Grown mainly in the Himalayan regions of India (Sikkim, Darjeeling, and parts of North East India), black cardamom is known for its robust flavour and is widely used in savory dishes, spice blends, and traditional medicine.

The large, dark brown to black pods contain seeds that emit a strong, earthy, and smoky aroma. Unlike its green counterpart, black cardamom is often used in hearty stews, biryanis, and chai. Its distinct smoky flavour makes it a favourite in cooking styles that require strong, aromatic spices.

Premium Indian Varieties available for Export:
Darjeeling Black Cardamom – Bold pods with strong smoky aroma, premium grade for culinary use
Sikkim Black Cardamom – Large pods, rich in flavour, widely used in Middle Eastern and Asian cuisines
Nepali Black Cardamom – Small pods, intense aroma, ideal for bulk export

Specifications (As per Indian Export Standards):

• Moisture: Max 12%
• Pod Size: Min 2.5cm
• Volatile Oil Content: Min 2%

Health Benefits:
Aids digestion and has antimicrobial properties
Helps in respiratory health and alleviates coughing
Known for its anti-inflammatory and antioxidant benefits