sukmel, cardamom

Sukmel or sukumel, Cardamom

Scientific classification as family of Zingiberaceae.

Sukmel pods and skins are aromatic, tastes spicy, distinctive, and somewhat floral.

Sukmel is not popularly grown in Nepal. It is produced in tropical regions of India, Malaysia and other Asian countries. Only black cardamom is widely grown and also exported to other parts of the world. Basically, sukmel has been imported from India and claimed to be another expensive spice in the world.

In Nepali kitchen, Sukmel is used as an optional ingredient in milk tea. Soaked Sukmel water can be used to cook the Indian style Pulawo [spiced rice dish]. It is also one of the major ingredients of Indian garam masala, which is widely famous in Nepal for meat dishes.

References –

http://www.nepjol.info/index.php/HR/article/viewFile/4506/3754

https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-cardamom.html

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