Traditional Wood-Fire Dried Black Cardamom

Some things shouldn't be rushed. This is one of them.

Our large cardamom — known locally as Thulo Alainchi — is hand-harvested from the forested hills of Taplejung, Ilam, Sankhuwasabha, and Panchthar, Nepal, at elevations of around 1,700 metres. Each pod is dried the traditional way, over wood-fire bhattis (firewood stoves), giving it a deep, smoky, resinous aroma you simply can't get any other way.

Warm, earthy, and unmistakably Himalayan — this is the cardamom that makes your curries, stews, and masalas taste like they were made by someone's grandmother. The best kind of compliment.

✦ Hand-harvested at 1,700m in Eastern Nepal

✦ Traditionally wood-fire dried for deep smoky aroma

✦ Whole pods, nothing removed or added

✦ From Taplejung, Ilam, Sankhuwasabha & Panchthar

✦ Ethically sourced, small-batch

How to use it

✦ Whole spice tempering — Crack the pod slightly and add to hot oil or ghee at the start of cooking. The smoky oils infuse into the base of the dish and carry through everything

 ✦ Curries, dals & slow braises — Add 1–2 pods to any rich curry, dal makhani, rajma, or slow-braised lamb, goat, or chicken. The smokiness cuts through richness and adds depth that's hard to identify but impossible to miss

✦ Biryani & pilaf rice — Add cracked pods to the whole spice mix when tempering rice. The smokiness perfumes every grain subtly — essential in a proper biryani

✦ Chai & spiced drinks — Crack open a pod and add the seeds to your chai masala for a smoky warmth green cardamom alone can't give. Works beautifully in spiced hot chocolate and mulled wine too

✦ Garam masala & spice blends — Grind the seeds (not the husk) and add to homemade garam masala or meat masala. The smokiness is what gives a great garam masala its depth

✦ Dry rubs & barbecue — Crush the pods and add to a rub for grilled or smoked meats. The natural smokiness in the spice complements and deepens the char from the grill

Use 1–2 whole pods per dish — assertive but not overpowering. The seeds carry the flavour; the husk is for infusing.

Ingredients: Large Cardamom

Nutritional Value: Essential oils, Cineole, Antioxidant

Store in a cool, dry place. Reseal after opening.