Brown Cardamom (Badi Elaichi)

Sikkim Himalayan Brown Cardamom — Smoky Camphor Aroma

APEDA Registered FSSAI Certified Lab Tested Export Ready
Brown Cardamom (Badi Elaichi) — Export Quality from India

Brown Cardamom (Badi Elaichi) — Export Quality from India

Brown Cardamom (Badi Elaichi) FROM INDIA

Brown (black) cardamom (Amomum subulatum) is completely different from green cardamom — with a smoky, camphor-like, eucalyptus character from fire-drying. Sikkim produces 90% of India's brown cardamom in the Himalayan foothills. Increasingly popular in Western gourmet cooking, spice blends, and premium Indian restaurant supply worldwide.

Sourced from: Sikkim, West Bengal, Northeast Himalayas

PRODUCT SPECIFICATIONS

Parameter Specification Notes
MoistureMaximum 12%Hot air oven method
Volatile OilMinimum 2%Steam distillation
Foreign MatterMaximum 2%Visual inspection
Broken PodsMaximum 10%Visual inspection
Ash ContentMaximum 6%On dry weight basis
Pesticide ResidueBelow EU MRL limitsMulti-residue LCMS

AVAILABLE FORMS & VARIANTS

Whole Brown Pods

Complete fire-dried pods

Brown Cardamom Seeds

Decapsulated seed kernels

Brown Cardamom Powder

Finely ground, smoky

USES & APPLICATIONS

Indian Cuisine
  • Biryani and pulao spice
  • North Indian curry base
  • Tandoori marinades
Food Manufacturing
  • North Indian spice blends
  • Garam masala component
  • Meat rub and seasoning mixes
HoReCa
  • Indian restaurant supply
  • Fine dining spice supply
  • Catering and cloud kitchens
Gourmet Retail
  • Specialty spice packs
  • Artisan spice blends
  • Premium gift boxes

PACKAGING & SHIPPING

Packaging Options

Pack TypeSizes AvailableMOQ
PP Bags5kg, 10kg, 25kg100kg
Retail Pouches50g, 100g, 200g1000 units
Vacuum SealedCustom sizes100kg

Shipping Information

  • Air Freight:  3–7 days worldwide
  • Sea Freight (FCL):  15–35 days
  • Incoterms:  FOB, CIF, EXW available
  • Port of Loading:  Mundra / JNPT / Nhava Sheva
  • Documentation:  All export documentation included

QUALITY ASSURANCE & DOCUMENTATION

Certificate of Analysis (COA)

NABL-accredited lab testing per batch

Phytosanitary Certificate

Issued by Plant Quarantine, Govt. of India

APEDA Registration

Mandatory agri export certification

FSSAI License

Indian food safety compliance

Fumigation Certificate

ISPM-15 compliant wooden packaging

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Brown Cardamom (Badi Elaichi) FAQs

Common questions about smoky aroma, sourcing, and culinary uses of Indian Badi Elaichi.

Unlike green cardamom, brown cardamom pods are dried over open fire pits. This traditional Himalayan fire-drying process infuses the pods with a deep, smoky, camphor-like aroma that is essential for robust meat dishes and spice blends like Garam Masala.
Sikkim's high-altitude Himalayan climate and specialized forest-based cultivation provide the ideal environment for Amomum subulatum. The state produces over 90% of India's supply, known for its superior volatile oil content (minimum 2%) and bold pod size.
In culinary terms, they are rarely interchangeable. Green cardamom is sweet and floral, used in desserts and light savory dishes. Brown cardamom is earthy and smoky, used primarily in slow-cooked stews, pilafs, and heavy spice rubs for meat.
Export batches are graded by pod size (Bigger is better), moisture level (Max 12%), and percentage of 'broken' pods (Max 10%). We ensure our brown cardamom is hand-sorted to maintain external appearance and inner seed density.

Request Brown Cardamom (Badi Elaichi) Samples & Pricing

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