Home >> Plants Profile: Part-A >> Amomum aromaticum Roxb.

Amomum aromaticum Roxb.

Group: Monocot
Family: Zingiberaceae - Ginger family
Duration: Biennial
Growth Habit: Herb

Bangla/Vernacular Name: Elachi, Labangaelachi, Morangelachi

Tribal Name: Palachevi (Chakma), Pinisomdi (Khumi), Pada Gro (Marma), Milnipata (Tripura).

English Name: Bengal cardamom.

Description of the Plant:

A rhizomatous perennial herb with leafy stems. Leaves oblong-lanceolate, glabrous on both sides. Spikes radical, shortly peduncled, globose; corolla-tube 2.5 cm; segments obtuse, nearly as long as the tube, white; lip pale yellow, as long as the corolla-segments, outer half deflexed. Fruit ovate, oblong-trigonous, somewhat rugose.

Chemical Constituents:

Leaves contain 0.12% essential oil (Yusuf, 1999).

Mode of Uses:

A root extract is obtained by chewing and used for mumps; an infusion of the leaves of Amomum aromaticum and Boehmeria glomerulifera are used in baths for the treatment of anaemia (Chakma).

Seeds are useful in indigestion (Khumi).

Distribution:

Forests of Chittagong, Chittagong Hill Tracts, Sylhet and North Bengal.

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