Sukumel (Green Cardamom)
スパイスの女王！ネパールのチャイとお菓子を支配する「高貴な甘い香り」
Description
The green 'pod' containing seeds of a Zingiberaceae plant. 'Sukumel' in Nepali. Said to be one of the world's most expensive spices, hailed as the 'Queen of Spices'. Features a cooling sensation reminiscent of eucalyptus/mint, and a noble, exotic sweet aroma. An absolutely uncompromising, vital spice for flavoring Nepali sweet milk tea (Chiya) and traditional sweets (Mithai).
Classification: Spice, Seasoning, Sweets Essential
Shops selling Sukumel (Green Cardamom)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Green cardamom pods(Whole)
Instructions
- [Authentic Recipe]
- [In Chiya (Milk Tea)]: Lightly crack the green pod (shell) 'snap' with a mortar or knife flat to expose the black seeds inside; boil in a small pot with tea leaves and milk to extract peak aroma.
- [In Sweets (Mithai)]: Extract only the black seeds, grind into fine powder, knead into Peda, Barfi, or Sel Roti dough, wrapping the sweetness in noble aroma.
- [In Meat (Garam Masala)]: Base flavoring for curry.
Learn more Substitutes, pairings, tips
Key spices
Sukumel(This spice itself is the star)
Substitutes at Japanese supermarkets
(Irreplaceable. One and only aroma unmatched by other spices)
Pairing
Chiya (Nepali Milk Tea) / All Nepali traditional sweets (Peda etc.) / Meat Curry
Trivia
Commercial 'Cardamom powder' often loses aroma, so Nepali moms ALWAYS buy 'Whole (green pods)', cracking/crushing them right before use to seal the freshly exploding aroma into the dish.
Eating tips & etiquette
After drinking Chiya (tea), some put the leftover cardamom pods/seeds from the bottom into their mouth, chew slightly, and spit out. Clears the mouth like eating a Frisk mint, acting as natural breath care.
Allergen
None