Description
Amomum subulatum. 3.7L coir pot.
Native to the eastern Himalayas, this often hard to find perennial produces seed pods with a strong, camphor-like flavour. The seeds and pods are used to make a spice, with the smoky flavour and aroma resulting from the drying method.
The leaves, flowers and rhizomes are also edible. Popular in Chinese, Indian and Vietnamese cooking. In Arabic culture, the spice is used to flavour coffees and teas.
In traditional medicines, the plant is used to treat stomach issues and jaundice, among other things.
Black Cardamom enjoys a hot, humid, part shade position in fertile, free draining soil.
It’ll grow about 1.3m high by 1m wide, and can be grown as an indoor plant.
