Description
- Nepali large Black cardamom (Amomum Subulatum Roxburgh.) Also known as 'black gold' or 'black cardamom' and locally called Alainchi belongs to the botanical family called Zengiberaceae. Large cardamoms are spindle-shaped pods that are light to dark brown in color.
- Black cardamom is often referred to as the 'Queen of Spices'. While it is commonly used as a flavoring spice for many Indian dishes, it also contains a number of health benefits. In fact the oil, which is extracted from black cardamom seeds, is used for a number of health and beauty purposes.
- Black cardamom is full of the antioxidants, vitamin C and the essential mineral potassium. Hence, regular consumption of the spice can keep your internal system free from toxic materials, thereby improving the circulation of blood throughout the skin surface and keeping it healthy. So, if you want to get a firm, toned and youthful look, start consuming black cardamom in a regular manner.
- For centuries, cuisines in families South Asia have used large cardamom for its smoky flavor in their traditional dishes as a symbol of wealth. Compared with the green variety, large cardamom has a very distinct roasted smell and taste, and brownish color, which originates from an ancient drying method.
- Nepali black cardamom has a distinct flavor profile due to a specific method of postharvest drying in Bhatti ovens, which explains the roasted smell and taste. The smoky flavor would overwhelm a sweet cake or pudding but in a spice rub for roasted meat or in a full-flavored stew it imparts a smoldering depth no other spice can.
- In Nepali & Indian kitchens, Alainchi (Black Cardamom) is used as an optional ingredient in milk tea. It is also one of the major ingredients of garam masala, which is widely famous in Nepal and India for meat dishes, Sweets and Major Other verity of dishes. Black Cardamom is highly grown in Nepal's Eastern Himalayan region.
- Cardamoms produced in Nepal are entirely organic and provide income to mostly low-income families in rural Nepal.
- India is the largest importer of large cardamom from Nepal. Indias Food Safety and Standards Authority of India (FSSAI) under its Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 has specified the characteristics for large cardamom.
- We have 100 of Organic verity from Mt. Everest Country Nepal, search Using Word "Snow Hill" and product name such as : Green Cardamom, Ginger Roots, Garlic, Turmeric Powder, Red Chilly Pepper, Masyura Vegetable Balls, Nepali Titaura, Nepali Pickle, Pearl Onion and So on.
Nepali large Black cardamom (Amomum Subulatum Roxburgh.) also known as black gold or black cardamom and locally called alainchi belongs to the botanical family called Zengiberaceae. Large cardamoms are spindle-shaped pods that are light to dark brown in color. The pods normally vary from 20 mm to 35 mm in size and contain several black seeds inside with a spicy aroma. It is an evergreen, perennial and herbaceous plant grown on north-facing hill slopes. The plant is sensitive to climate and requires temperatures of 1525 degrees Celsius. It also needs humid conditions and shade and grows between 800 and 2,100 meters.1 Plants survive for 20 to 25 years. They start fruiting from their third year and mature at 810 years, with a full fruitbearing period of 17 to 22 years. This type of large cardamom is grown mainly in the Himalayan region of Nepal, Sikkim in India, and Bhutan.