1/22/2016        Categories: Agriculture      Total Comments 0


As we know that alaichi is one of the most exportable product of our country and it can be cultivated in the hilly region of our country which have an altitude of 600m - 2100m.

A warming spice,cardamom is used more commonly in savory dishes. It has a smoky flavor which comes from the method of drying on a flame which also lends it a distinct aroma. This dried fruit is sold both as pods and seeds where the pods carry a higher flavor.

Types of cardamom

Nepal cardamom
Smaller pods, these are favored in Indian cuisines for their mildly minty aroma and underlying notes of resin and camphor.

Chinese cardamom
Bigger pods, used more in Chinese and Vietnamese cuisine.


The whole pod and seeds are used as a spice, consumed raw or fried. Due to its heady notes, black cardamom is a constituent of garam masala and used extensively for preparing dal, soups, hearty meats, tandoors and vegetable dishes. It is also found in beverages, sweets like rice pudding, tea and even coffee.

Nutritional Value

Cardamom helps with digestive and respiratory problems. It also consumed as a mouth freshener. Black cardamom has very good anti-inflammatory properties.

Cardamom - The third most expensive spice in the world


The name cardamom is used for herbs within two genera of the ginger family Elettaria (small cardamom) and Amomum (large cardamom).Large cardamom, Amomum subulatum, also known as Nepal cardamom, is a spice cultivated in the sub-Himalaya state of Sikkim and West Bengal in India besides Nepal,Indonesia,Bhutan and China, The capsules are typically 20 mm to 50 mm in size with black/brown coloration. Large cardamom is grown as a  perennial  cash crop under Himalayan alder or with mixed forest  tree species.  Of the two, small cardamom is the more heavily produced globally, at a ratio of 3:2 as of 2006 .The antiquity of small cardamom ( Elettaria cardamomum Maton)), dates back to approximately 3000 BCE. A native to the Western Ghats of India ,this “Queen of Spices” belongs to the  family (Zingiberaceae)and is the third most expensive spice in the world.
Cardamom prefers warm (10 to 35°C) and humid (with >1500 mm of well-distributed rainfall) mountain slopes at 600–1500 m elevation, under a canopy of evergreen trees or as in Guatemala  in the open without shade and at higher altitudes where low temperatures are present. Cardamom is still grown inside forest reserves. No chemicals or irrigation are used in cardamom cultivation, and improved planting material does not exit. There are no producer associations and no quality control mechanism.


Cardamoms are grown either as a forest crop or as a component of  the agroforestry system in the major producing countries or even as wild growth. Though India was once a major producer of small cardamom, at present Guatemala is the leading small cardamom producer ,though the crop  is having less than 100 years of cultivation history in that country. However, thanks to the rich genetic diversity, scientific production and processing practices as well as well informed planters and better institutional support ,Indian cardamom is number one in quality .Price fluctuation is a common feature of the commodity in all the producing countries and in the international market. On the whole, the cardamom import market has not fully recovered from the 2008 global financial crisis. However,global imports have in fact been increasing since 2008, albeit at a relatively  slow rate. Another worrying concern common to all of the major cardamom cultivating countries is the degradation of the conserved forest lands and cardamom ecosystems Of late,large cardamom productivity in Nepal  is reportedly  decreasing rapidly  due to the various climate induced factors  . And currently India is the leading producer of the commodity. Indonesia is another emerging player of the commodity.
 Global economy and climatic conditions would be the two most important factors determining the future of cardamom.

Target Location :


Target Audience :


Scope :

Benefit :


  • It is useful for the people who have indigestion problem.
  • It can be used to export to other nation.
  • It can be used as a garam Masala.
  • It can be used as a herbal medicine.

Early Feedbacks from People:

Business Plan

Estimated Human Resources :

skilled - 2

unskilled -5

Purpose :

The main pupose of the alaichi kheti is to use locall resources and produce alaichi and export it in the other third world nations.

Problem :

  • lack of knowledge
  • lack of technology
  • lack of financial facility
  • Lack of domestic market
  • Price fluctuation in international market

Solution :

We can solve these problem by taking suggestion from the expert or we can learn online, and other financial need can be met by taking loan from financial institution.

Timeline :

Market Research :

Though it has international market, very little research should be needed to fooster our production and distribution.

Intended Customer :

As it has medicinal quality, it can be consumed by everyone. Specifically, people who have indigestion problem will be highly beneficial.

Technology Required :

  • Advance bhatti

Minimum Investment Required :

NPR. 100000.0000

Maximum Investment Required :

NPR. 800000.0000

Estimated Profit Per Year :

NPR. 300000

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