Elettaria cardamomum (Amomum cardamomum)

Evergreen rhizomatous species. This is the cardamom whose aromatic seeds are used in cooking. The shiny, lanceolate leaves are very aromatic and can be used in cooking as a flavouring (as is done with bay leaves) but they also have a fair amount of ornamental value. The unusual flowers consisting of a showy white labellum streaked with pink develop at the base of the leaves. In our climates, however, it rarely flowers, as it needs a lot of heat throughout the year. Native species of south-western India, Myanmar and Sri Lanka where it grows in tropical mountain forests and is cultivated as an aromatic in many tropical regions of the world. It requires slightly drained soil rich in humus and a shaded position. Abundant watering in summer but less in winter. Not hardy. Potted plant.