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).


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

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