Large (Black) Cardamom

Large cardamom, black cardamom, Sikkim cardamom, or Nepal cardamom is the dried fruit of the plant, Amomum subulatum Roxb., belonging to the ginger family (Zingiberaceae). This crop is indigenous to the moist deciduous and evergreen forests of sub-Himalayan tracts of North Eastern India. It is a perennial spice crop requiring well-distributed, plentiful rainfall with high relative humidity and cool temperature. The climate, soil characteristics, rainfall pattern, and natural farming methods of the region contribute greatly to the unique aroma, flavor, size, and color of the produce. The popular cultivars are Ramsey, Golsey, Sawney, and Varlangey. In addition, there are two high yielding released varieties, viz., ICRI Sikkim 1 and ICRI Sikkim 2. Propagation of large cardamom is done through seeds, rhizomes, and tissue culture methods. Large cardamom plantations are established on hill slopes and often in terraced lands after raising adequate shade trees. Nutrition management, irrigation, weeding, and shade regulation are the main farm practices for crop growth and production. It is a cross-pollinated crop and bumble bees are the main pollinators. Crop loss due to the occurrence of various diseases and pests are among the production constraints. Harvesting begins early in the lower altitudes and is late at higher altitudes. Over a period of time, different types of curing systems including traditional bhatti, ICRI improved bhatti, and other drying systems were developed. There are five recognized grades, viz., bada dana grade I, bada dana grade II, medium dana grade III, chhota dana grade IV, and pan elaichi. The produce with a moisture content of 12–14% is usually stored in bulk on bamboo mats spread on the ground or in gunny bags. The post-harvest value chain in North East India consists of growers, collectors, traders, and exporters. The capsules contained 1.2–2.8% essential oil, and about 23 constituents were identified through GC-MS analysis with 1,8-cineole as the chief component. Large cardamom has well-established medicinal and culinary values and is used in a wide range of sweets and confectionery items. The large cardamom agro-forestry system also faces climate- and knowledge-related production constraints, which need to be addressed systematically. This chapter consolidates the scientific information available on botany, chemistry, genetic resources, production, post-harvest processing, value chain, and functional applications in medicine, pharmacology, and food industry.