Amomum subulatum, commonly known as black cardamom, is a perennial herb that is part of the ginger family and is native to the moist, mountainous forests in the Eastern Himalayas, including the Indian subcontinent, particularly in regions like Sikkim and the eastern Himalayas, as well as parts of Nepal and Bhutan. It typically grows to a height of 1-2 meters and is characterized by large leaves and small, yellowish flowers with purple stripes, which are followed by the distinctive seed pods. These pods are rough-textured, dark brown to black, and contain many small, aromatic seeds.

Black cardamom is valued for its seed pods, which have a strong, smoky flavor due to traditional drying over open flames, and are used extensively in Indian and regional cuisines to impart a unique taste to dishes. In cultivation, Amomum subulatum prefers partial shade, moist, well-drained soil rich in organic matter, and a humid environment to mimic its native habitat. It is also used medicinally in Chinese and Indian traditions to treat stomach disorders and jaundice, among other ailments. While not commonly grown in home gardens, it can be a rewarding plant for those interested in culinary herbs. It is relatively low-maintenance but requires protection from cold temperatures and frost.CC BY-SA 4.0