Brown Cardamom Amomum subulatum

Black cardamom is a spice in the Zingiberaceae (ginger) family similar to the more common green cardamom, though it has a smokier flavor. It is a native of the slopes of the Himalayas in Sikkim, India, and Nepal and is the oldest and most widely used spice in the world, often referred to as the “Queen of Spices”. The name Amomum comes from the Greek word momum meaning ‘unblemished’ or ‘faultless’ and the Latin word subula meaning “awl”, referring to the awl-shaped and pointed leaves.

Black cardamom is a red stemmed, tall, clustering, evergreen with abundant glossy, slim, tropical leaves. The mostly yellow or white flowers form at the base of the dull reddish-brown spreading rhizomes that then produce the fruit that contains the cardamom seed that is used as a spice. Cardamom is best grown in hot, humid, shady tropical rainforest conditions, ideally near hilly mountain streams or valleys where there is ample well-drained water, with temperatures ranging from 50 to 95 degrees and altitudes between 2200 and 5000 feet. In moderate climates, cardamom can be planted in containers and brought into a greenhouse, or other warm shady humid areas, such as a bathroom, when temperatures drop below 50 degrees.

To grow from seed, plant 1 to 2 inches deep and 18 inches apart, and fertilize with a high nitrogen, low potassium fertilizer. The soil needs to be kept evenly moist, and never allowed to dry out. Plants may not flower or fruit when grown in less that tropical climates or when grown in pots, but it still makes an interesting foliage plant. Propagation is by division of the rhizomes or from seeds. Seed germination is poor, but seeds that do germinate produce plants that are more resistant to viral diseases. Plants from division bear fruit earlier, but are more susceptible to disease. It takes up to four years to receive a harvest from the plant. Fruiting takes about five months from flowering, making harvesting time in late fall. India is one of the largest producers and exporters of cardamom, harvesting 3500 to 4000 metric tons annually. Cardamom is harvested by hand, and is the world’s 3rd most expensive spice per weight.

Insects, Diseases, and Other Plant Problems: Susceptible to stem borer, shoot fly, lacewings, fruit borer, aphids, mealy bugs, caterpillars, scale, grasshoppers, rhizome weevil, and thrips.