Whatsapp/Viber
+9779851030965
Black cardamom scientifically known as a Amomum subulatum Roxb. It is an important spice crop. The plant does best in places that are 800 to 2,500 meters above sea level. It does especially well in Nepal’s hilly and rocky areas, where the weather is cold and moderate and the soil is rich and well-drained. Most of the growing happens in the eastern and mid-hill parts of the country, in places like Taplejung, Ilam, Panchthar, Bhojpur, and Sankhuwasabha, which are known for having the best black cardamom.
Growers must cultivate black cardamom at a specific altitude, as the plant requires a specific temperature for optimal growth. At these levels, the combination of low temperatures and high humidity makes for ideal growing conditions, which help the plant develop its strong taste and distinctive smokey smell. Inter-cropping with extra trees or a forest cover creates a shaded area that protects plants from direct sunlight and keeps the soil wet, which is important for successful gardening.
Nepal is one of the biggest producers of black cardamom in the world, which has a big effect on markets both at home and abroad. Farmers depend on growing the spice to make a living, so it’s an important crop for the economy. Conventional farming methods are still the most common, with an emphasis on clean and safe methods that are better for the climate.
Typically, farmers pick the pods between August and November. The pods undergo drying over wood fires, enhancing their distinctive smoky taste, preparing them for export. Nepalese black cardamom is known worldwide for its purity and sweetness. The production helps Nepal’s agricultural economy and keeps the environment stable in steep areas by preventing soil loss and protecting wildlife in high-altitude farming areas.
