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Badi Elaichi, Black Cardamom - Plant

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Original price ₹ 419
Original price ₹ 419
₹ 419
₹ 419
Current price ₹ 419

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Images are for reference purposes only. Actual product may vary in shape or appearance based on climate, age, height, etc. The product is replaceable but not returnable.

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Greater Cardamom, Badi Elaichi - Plant

Tall, perennial, evergreen plant with rhizomes, about 90-100 cm height;leaves oblong lanceolate, 30-60 cm in length, shoots formed by long sheath-like stalks encircling one another;spikes globose, very dense and shortly peduncled;spikes areglobose, very dense and shortly peduncled;flowers white in colour;Fruit capsules 2.

5 cm long, irregular obcordate, echinate, trilocular, dark red-brown in color, containing severalaromatic seeds in each cell which held together by a pulp.

Plant Specifications

*above specification are indicative only. actual dimensions may vary by +-10%
Common Name genera Elettaria,cardamom, Baara aliach, Mothi Elayachi
Maximum Reachable Height 6.00 to 15.00 feet
Flower Colour parple
Bloom Time April to May
Difficulty Level Moderate to Hard

Planting and care

Frequent watering 1 week to 2 weeks interval is required during the hot summer months.
Make sure the soil has enough moisture level all the time(at least 45-50%).
Overhead irrigation process/method is best suited to Cardamom plantations.

Badi Elaichi care

Best time for planting cardamom is in monsoons i.e. from June to July. Light drizzles and cloudy days best suited for its planting.

Sunlight Full Sun
Watering Medium to wet
Soil well-drained soil
Temperature 15C to 35C
Fertilizer Apply any organic fertilizer
Harvest Season Cardamom starts to bear fruit from the third year after planting.

Badi Elaichi special feature

Cardamom fruits are called capsules. Inside the fruits there are seeds of the plant, which are actually used as spice.
Cardamom leaves also emit aroma when you rub them, you can also make tea of them.

Badi Elaichi uses

Ornamental Use:

  • The plant is used for ornamental purpose

Medicinal Use:

  • It has been traditionally used as an appetizer, a digestant as well as an antispasmodic as recommended by Indian Ayurveda
  • It stimulates the heart and has also been used as an expectorant
  • The seeds are also used as constituents of mouthwashes

Culinary Use:

  • Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance
  • It is a common ingredient in Indian cooking

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