Amomum subulatum NEPAL, BLACK CARDAMOM (10 seeds)

Nepal cardamom, black cardamom or Amomum subulatum in Latin is a plant from the Zingiberaceae family like ginger and turmeric.
Largest producer of this spice is Nepal followed by India and Bhutan.
The plant produces large, aromatic leaves.

Its pods and seeds have a powerful camphor scent.
They are used as a spice, in a manner similar to green cardamom, but have a radically different flavor.
Unlike green cardamom, this spice is rarely used in sweet dishes.

The Arabs use it to flavor coffee and certain little-known authentic dishes.
The Indians use it mainly in curries (dish and spice) and other slow-cooked dishes.

In medicine, it is prescribed for its benefits on the body.
This plant has been used for its therapeutic properties in Europe since the 13th century.

In India, the plant is also used as incense to perfume the interior of homes.

The time to sow brown cardamom seeds is during the warmer months of June and July in Europa.
You must start by soaking the seeds in water for 6 to 12 hours to break dormancy.
Prepare small pots of previously moistened seedling soil.
Bury the seed 1 cm deep, then water thoroughly when planting.
Finally, place the culture in a warm and humid place such as a greenhouse, at a temperature of 30°C minimum.

Germination of Nepal cardamom seeds will begin 6 to 8 weeks after sowing.

• Reproducible seeds, untreated seeds.
• Exotic sought-after spice.
• Has some medicinal uses.
• Indian aromatic plant.