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Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Cardamom is considered to be one of the world’s oldest spices. The use of this spice dates back at least 4000 years. Ancient Egyptians used Cardamom for many medicinal purposes, as part of rituals and even for embalming. They chewed cardamom pods as a way to help keep their breath minty and to help clean their teeth. The Greeks and Romans used Cardamom for its pungent aroma. It was a main ingredient in perfumes and aromatic oils.

Vikings first discovered this spice during their travels and brought it back to Scandinavia. Cardamom originally came from wild plants located in the Western Ghats in Southern India. The plants grew in such abundance in this region that this area became known as Cardamom Hills.