Sikkim Large Cardamom is a black cardamom variety and considered as one of the most important spices in Sikkim. Ramsey, Golsey and Sawney are the three most common cultivars of large cardamom grown in Sikkim. In addition to these popular varieties, there are several other local varieties also.
The finished product of Large cardamom is commercially graded as Badadana (big capsules) and Chotadana (small capsules), Kainchi-cut (capsules for which the tails have been removed by cutting it with a scissors to give it a finished look) or non-Kainchi-cut (capsule tails not removed). For a good commercial finished product the cardamom capsules should retain its brownish colour, minimum moisture and bold sizes containing original flavour and aroma.
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Scientific Name of Sikkim Large Cardamom is Amomum subulatum Roxb and its Biological classification is as given below.
Kingdom : Plantae
Division : Magnoliphyta
Class : Liliopsida
Order : Zingiberales
Family : Zingiberaceae
Genus : Amomum
Species : subulatum
Large cardamom is a perennial herb with subterranean rhizomes and a pseudostem of leafy shoots. Leaves are with a prominent mid-rib. Inflorescence is a condensed spike with yellowish perianth. Fruit is round or oval in shape, capsule with reddish brown colour. Each capsule is trilocular with many seeds. It is essentially a cross-pollinated crop, although it is capable of self-fertilization. The harvested capsules are cured in traditional kilns.
It is a shade loving plant and requires high moisture and is usually cultivated in areas where mean annual rainfall varies between 1500-3500 mm. Since the large cardamom cultivation requires tree shades, its farming supports conservation of tree biodiversity. Under the prevailing agro-climatic situations, the state of Sikkim is best suited for its cultivation.
Large cardamom has a pleasant aromatic odour, due to which it is extensively used for flavouring vegetables and many food preparations in India. It is also used as an essential ingredient in mixed spices preparation. It is mainly used as food flavouring in the preparation of curries, soups, sausages and other meat preparations.
Large cardamom is one of the spices commonly used in Ayurvedic, Yunani, Chinese and Tibs medical system to treat various ailments. In Ayurveda, it is commonly used for dyspepsia, cough, nausea, vomiting and itching. It is also used as preventive as well as curative for throat troubles, congestion of lungs, inflammation of eyelids, digestive disorders and in the treatment of pulmonary tuberculosis.
Traditionally, the cardamom fruits are dried in a locally designed oven called Bhatti. The fruits are smoked to a dark brown colour by using a mixture of fresh and dry firewood. Sikkim Large Cardamom has a superior quality not only because of native environment but also the traditional knowledge of curing which has developed along with the long history of cultivation.
Large cardamom the pods of which are used as a spice in manner similar to the green Indian cardamom pods, but it has a drastically different flavour, so it cannot be substituted in the same recipes unless a different flavour is acceptable. In chemical composition, it differs from the small cardamom . The volatile oil content in Large Cardamom is much lower compare to that of small cardamom. Similarly the large cardamom is more fibrous.
GI Tag Registration Date : 23 March 2015
GI Tag Number : 376
Certificate Number : 222
Geographical Area : Sikkim
Special Cover Release Date : 28 February 2022
Cancellation : Siliguri 734 001
Type : GI Tag Cover
Cover Identification Number : WB/02/2022
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