Large Black Cardamom — Nepali Badi Elaichi, Direct from Source

The world’s best-kept spice secret

Nepal is the world’s largest producer of large black cardamom (Amomum subulatum), yet almost no one in Europe knows this. The vast majority of Nepal’s cardamom is sold to India, which then re-exports it under Indian labels at a markup. We cut out that entire chain.

When you order from NepSpice, your black cardamom comes directly from Nepali farming families in the Taplejung, Ilam, and Terhathum districts — the same valleys where this spice has been cultivated for centuries.

Flavour profile

Large black cardamom has a bold, distinctive character that’s nothing like green cardamom. Expect:

• Smokiness from the traditional fire-drying process
• Camphor and eucalyptus notes — cooling and slightly medicinal
• Earthy depth that enriches slow-cooked dishes
• A long, clean, cooling finish

How to use

• Biryani and pilau: Add 2–3 whole pods to the oil at the start
• Lentils and dal: One pod transforms a simple dish
• Braised meats: Slow-cooked lamb, beef, or pork — essential
• Chai and spiced drinks: Crack a pod and add to your brew
• European cooking: Pairs beautifully with game meats, braised cabbage, and robust stews

Origin & details

• Origin: Eastern Nepal (Taplejung / Ilam districts)
• Drying: Traditional fire-dried (gives the signature smoky flavour)
• Grade: Whole pods, A-grade
• Shelf life: 24 months whole, 12 months ground