Large cardamom
Amomum subulatum
The smoky black cardamom of Sikkim, grown under forest shade by mountain streams.
Hardiness: zones 9 to 11
Light: shade
Size: about 8 ft tall, 4 ft wide
Harvest: September to November
From: Sikkim and the eastern Himalaya
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food.
Native to: Himalaya & Indian hill country. Hardy in zones 9 to 11.
The story
Large cardamom is the black, smoky cardamom of Sikkim and eastern Nepal, grown under forest shade by Lepcha and Limbu farmers for centuries and dried over wood fires; it flavours biryani and garam masala and is Sikkim's biggest cash crop.
Planting
Deep shade, rich, moist soil beside a stream, and a cool, humid, frost-light climate; a clumping plant to 8 feet. Plant a division.
Growing
Keep moist and shaded, mulch with leaf litter, and feed lightly. It fruits in its third year.
Harvest and use
Pods ripen at the base in autumn; pick before they split and dry slowly, traditionally over smoke, which gives the flavour.
What to watch for
Drought, sun, and viral diseases spread by aphids.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home