Javanese cardamom, or kapulaga, is a tropical plant from the ginger family native to Indonesia, found naturally on Sumatra and Java. The species has long been cultivated for its aromatic seeds, which are used in parts of Southeast Asia as a spice in dishes such as curries, rendang and traditional spice blends. This cardamom differs from the common green cardamom in its slightly sweeter flavour and aroma, which has a distinct eucalyptus-like scent.
In the tropics, the species grows in warm, humid forests, often in areas with humus-rich, well-drained soil. The plant forms underground rhizomes from which several stems with elongated green leaves grow, eventually forming a dense clump. In favourable conditions, the plant can reach a height of around 2–3 metres. At the base of the plant, just above the ground, beautiful white flowers appear. After flowering, round fruits may form, containing the aromatic seeds.
In temperate regions the species can be kept indoors or in a warm greenhouse, provided there is sufficient warmth and humidity. A light spot without direct, intense midday sun is recommended. Use a well-aerated potting mix with plenty of organic matter and keep the soil consistently slightly moist during the growing season. The species grows best at temperatures of 20–30°C and does not tolerate prolonged cold.
This species was formerly known as Amomum compactum.
Sowing instructions: The seeds can be sown directly into a well-aerated sowing and cutting soil containing organic matter. Keep the soil constantly slightly moist and ensure temperatures of around 25–30°C during the initial growth phase. Place the young plants in a light spot without direct sunlight.
