Sikkim's Large Cardamom Gains Global Recognition
Nestled in the cool, misty hills of Sikkim, at altitudes ranging from 600 to 2,000 meters, the large cardamom plant thrives. This unique spice, cultivated using age-old sustainable practices, is now gaining global recognition.
Sikkim's large cardamom is traditionally grown under agroforestry systems, relying on organic manure and mulching with forest litter. The pods, larger and darker than their green counterparts, are processed over open wood fires in traditional bhattis, imparting a distinct smoky aroma. This unique processing method contributes to the spice's deep, earthy fragrance and bold, peppery taste.
The state's rich, organic soil, high rainfall, and natural shade from forest canopies create ideal conditions for large cardamom cultivation. Farmers in districts like Dzongu, Mangan, and Ravangla play a critical role in Sikkim's economy through this spice. Today, large cardamom from Sikkim is rediscovered by spice traders, gourmet chefs, health-conscious consumers, and wellness brands, appreciating its authentic taste and numerous health benefits, such as digestive aid, antioxidant, anti-inflammatory, and antimicrobial properties.
In March 2015, the Sikkim Large Cardamom was awarded the Geographical Indication (GI) tag, safeguarding its authenticity and boosting its market value. This recognition has further popularized Sikkim's unique spice, contributing to the state's economy and preserving its traditional cultivation methods.
