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Cardamom Cultivation In The Himalayas

Cardamom cultivation takes place in Kashyone, West Bengal, India, on April 15, 2026. The region focuses on Large Cardamom (Amomum subulatum), also known as black cardamom, which thrives in moist, loamy soils at elevations of 600 to 2,000 meters in Sikkim, West Bengal, Nepal, and Bhutan. It requires cool, humid conditions with temperatures between 15?C and 35?C and is sensitive to frost and drought. Typically grown under forest canopies or in agroforestry systems, it prefers well-drained, loamy soil rich in organic matter, with an ideal pH of 4.5 to 6.0. West Bengal, particularly the Darjeeling and Kalimpong hills, heavily cultivates it. Large cardamom is one of the oldest spices and the third most expensive, after saffron and vanilla. Cardamom cultivation in Sillery Gaon, a picturesque hamlet in West Bengal's Kalimpong district, is a traditional practice thriving in its cool, misty climate and humus-rich soils. At around 6,000 feet, the village benefits from the shade and humidity provided by the dense Pankhasari range forests, making it an ideal location for growing large cardamom (Elaichi). The region shares a rich history with this spice. (Photo by Soumyabrata Roy/NurPhoto)

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