cardamom (सुकुमेल)
About cardamom (सुकुमेल)
In Nepal, cardamom, locally known as 'Alaichi', holds a significant place in both culinary and economic contexts. While Nepal isn't a major global producer compared to countries like India, Guatemala, or Tanzania, it still cultivates cardamom, particularly the larger black cardamom variety in the eastern hilly regions. It is a common flavouring agent used in various Nepali sweets, desserts, and beverages such as 'Chiya' (Nepali tea) and 'Masala Tea' giving them a distinct and aromatic flavour. Beyond the kitchen, cardamom is highly valued for its aromatic and medicinal properties, playing a role in traditional Nepali medicine (Ayurveda). Its use extends beyond everyday meals as it's often incorporated into religious and cultural rituals.
Nutritional info
These are the major micro nutrients found in cardamom
Seasonality
The harvest season for black cardamom in Nepal typically falls between **late autumn and early winter (October to December)**. The exact timing can vary slightly depending on the altitude and local weather conditions. The pods are usually harvested once they have reached full maturity.
History
The history of cardamom in Nepal is intertwined with the country's agricultural and trade practices. While the precise date of its introduction isn't definitively documented, black cardamom is believed to have been introduced to Nepal from India centuries ago and primarily cultivated in the eastern hills of Nepal. Its cultivation was initially limited to smaller scale by local farmers. It gradually became a significant cash crop, with local trade establishing between villages and nearby town, and later into India. Over time, its economic importance increased and its cultivation expanded which brought in much needed revenue. The history of cardamom in Nepal has shaped the livelihoods of many rural communities in the eastern region and played a small, but significant role in the local economy and cultural traditions.