Karuppu elakkai (Amomum subulatum)

Badi elaichi, karuppu elakkai in Tamil, is black or large cardamom, a ginger-family plant grown under forest shade in Sikkim, Darjeeling, Nepal and Bhutan. Its large, ridged capsules are dried over wood fires, which gives them a smoky, camphor-like flavour quite unlike green cardamom. It goes into garam masala, biryani, pulao and North Indian curries. Sikkim is India’s main growing state.

Botanical name: Amomum subulatum Roxb.
Family: Zingiberaceae
Tamil: Karuppu elakkai
Hindi: Badi elaichi
Sanskrit: Sthūlailā
Parts used: Fruit (capsule)
Habit: Himalayan ginger-family crop with large, smoked, dark capsules
Last updated: 2026-10-27

How to recognise Karuppu elakkai

It is a tall, leafy perennial, one to two metres high, growing in clumps from a rhizome.

The leaves are long and lance-shaped, in two rows along the leafy stems.

Yellowish flowers grow in dense spikes at the base of the stems, near the ground.

The fruits are round to oval capsules, reddish-brown when fresh, ripening near the soil.

Dried capsules are dark brown, wrinkled and ridged, about two to three centimetres long.

Traditional use of Karuppu elakkai

Kitchen

Black cardamom is added whole to biryani, pulao and meat curries and ground into garam masala.

North Indian food practice

Farming

Sikkim farmers grow it under alder shade trees and dry the capsules in wood-fired kilns called bhattis.

Sikkim farm practice

Ayurveda

Sthulaila is listed in Ayurvedic texts as a digestive spice.

Ayurvedic texts

Modern notes on Karuppu elakkai

Its flavour comes from cineole and other aromatic oils, with smoke added during drying.

Viral diseases known locally as chirke and foorkey have damaged Sikkim plantations.

Bumblebees are its main pollinators.

Karuppu elakkai safety

Black cardamom is a safe spice in kitchen amounts.

Ecology and sourcing

It grows in moist, shaded forests of the eastern Himalaya.

Alder shade trees fix nitrogen and keep the soil fertile.

It needs cool, wet hill slopes.

Related plants

Also in Zingiberaceae

Questions about Karuppu elakkai

Is black cardamom the same as green cardamom?

No. Green cardamom is Elettaria cardamomum.

Why does Karuppu elakkai taste smoky?

It is dried over wood fires.

Where is Karuppu elakkai grown?

Mainly in Sikkim and the eastern Himalaya.

How is Karuppu elakkai used?

Whole in rice and meat dishes, or ground in garam masala.

Should I eat the whole pod?

Usually it is removed before serving.

Sources

Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.