Violet cardamom (alainchi)

This violet cardamom is a special type of black cardamom, originating from a plant cultivated in Nepal since the 19th century. The fruit is harvested when fully ripe. By carefully drying the fruit, it retains its beautiful color and rich flavor, hence the name "violet."

Violet cardamom is a unique product, as most cardamoms of this type – the large cardamom – are sold as 'black cardamom' and are usually dried over charcoal.

This Large cardamom is a 'false cardamom'. True cardamom is the smaller green cardamom. The Amomum subulatum on which the alainchi grows belongs to the same ginger subfamily as the plant genera Eletteria (true cardamom) and Aframomum (mbongo-pepper, grain of paradise). What they have in common is that the flowers grow on leafless stems that emerge from the base of the plant.

The cultivation of Amomum subulatum began in the nineteenth century after Nepalese workers brought the plant from Sikkim to Nepal. Commercial cultivation didn't begin until a hundred years later, in the 1950s.

We've given this special cardamom the Nepali name Alainchi to distinguish it from its usual form, "black cardamom." This is the same fruit, but it's dried over a smoking pit (bhatty), a technique used not only in Nepal but also in India, Bhutan, and China. Black cardamom owes its deep brown color and smoky aroma to this drying method.

Nepalese cardamoms are harvested with a knife from August to November when they are fully ripe and a beautiful violet color. This color is preserved by drying the berries away from the sun and not over a fire. The advantage of this controlled drying method is the controllability of the process. This is lacking in fire drying, which can lead to significant quality variations between batches.

If you want to get an idea of ​​the cultivation of this beautiful spice in Nepal, take a look at this Youtube video, scroll Feel free to skip to the second minute – made by the Nepali Times.

Smell and taste

Alainchi has a warm, spicy aroma of resin, pine, eucalyptus, and citrus, with a slight sharpness. Using it in dishes can enhance the flavors of other spices, such as cinnamon or cassia, Szechuan.pepper, star anise and galangal, (and) the spices with which black cardamom is combined. The main flavor component is 1,8-cineole (70% of the essential oil in violet cardamom):

• 1,8-cineole, eucalyptol, the refreshing taste of mint (and eucalyptus oil)
• β-myrcene, spicy aroma, with notes of fruits (mango, grape, peach) and mint,
• α-terpineol, woody pine, citrus and lily
• terpine-4-ol, sweet woody and pepperig aroma, like juniper berry, and
• t-caryophyllene, a flavor between clove and turpentine in

Usage

Alainchi is a spice with a unique character, not to be used as a substitute for the cooler, green cardamom. Like black cardamom, alainchi is used in various spice blends, such as garam masala, tandoori spices, the Chinese five-spice blend (instead of cloves), and 10-spice blends. In Szechuan, black cardamom (hēi dòukòu) is used in red-cooked dishes and stews, especially those with beef. In Nepal, it's not only used for cooking; the seeds are also used as a mouth freshener after meals. A beautiful jar of cardamom on the table is a sign of hospitality.

Good uses include: with game and wild birds, in curries and in dishes with yoghurt and soups (such as pho), with fish, but not in sweet preparations.

Because the aromas are contained within the seeds, the seed pod is cracked before use by pressing firmly, for example, with the handle of a chef's knife, while keeping the seed pod intact. The advantage of cracking rather than opening it is that the seeds stay together and can be removed from the dish before serving. If you want to grind the seeds, of course, open the seed pod and do not use the outer layer. Always cook the cardamom along with the dish to maximize its benefits. Don't grind more than you plan to use in the short term, as the aroma dissipates quite quickly.

Features:

• 100% dried fruits of the Amomum subulatum
• origin: Nepal

Assortment

• available in glass (45 grams) and stand-up pouch (no test tubes)
• larger quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the section gift wrapping

Save:

• keep your cardamom in a closed container!
• preferably store in a dark, dry and cool place
• best before July 2027 (07-2027)
• This expiration date is an indication

Batch number

The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.