Bengal cardamom, Nepal cardamom
Wurfbainia aromatica

Family: Zingiberaceae

What it is like

A ginger family herb. It has underground stems or rhizomes which produce leafy shoots. The leafy stem is about 1 m tall. The leaves are oblong or sword shaped and 15-30 cm long by 5-10 cm wide. The flowers occur in a round spike on a short stalk. The fruit is an oblong, 3 sided capsule. It is about 2.5 cm long.

There are about 150 Amomum species. They are mostly tropical. The seed contains cineol.

Where it is found

A tropical plant. It grows in the tropical Himalayas.

Countries/locations it is found in

Asia, Bangladesh, Bengal, Himalayas, India, Indochina, Myanmar, Nepal, Northeastern India, SE Asia, Vietnam

How it is used for food

The seeds are used as a spice. The stems are boiled and eaten. The flowering shoots are used in curries. They are also used in chutney. The rhizomes are used as a flavouring.

It is a cultivated food plant. It is sold in local markets.

Edible parts

Seeds, spice, root, fruit, flowers

How it is grown

Its other names

Local names

Dhewtara, Khobu telli, Khuk, Morang elaichi, Namra, Papia, Thao qua, Tharo quar, Veldoda

Synonyms

Alpinia fasciculata (Roscoe) Steud.; Amomum aromaticum Roxb.; Amomum fasciculatum (Roscoe) Benth. & Hook.f. ex B. D. Jacks.; Cardamomum aromaticum (Roxb.) Kuntze; Geocallis fasciculata Horan; Renealmia fasciculata Roscoe;