Whole pods · 100g
From Taplejung Alaichi Ghar (example shop)
About 30–35 pods. The size to start with if you have never cooked with alaichi.
The starter size, and the one I push at people who have only ever met the small green elaichi in a sweet…Up to 6 items per order.
Sold by Rajendra Limbu (example seller). Your order is placed with them, and your payment goes straight to their own account — it never passes through us.
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About this item
The starter size, and the one I push at people who have only ever met the small green elaichi in a sweet shop. Badi alaichi is a different plant and a different job: savoury, smoky, resinous, and it goes into the pot whole rather than into a batter.
About 30 to 35 pods, which at one pod per pot of dal is a couple of months of ordinary cooking. They come from the same September–October picking as everything else on this page — cut in Taplejung when the base of the pod has gone deep red-brown, then two or three days on a bamboo rack over a slow wood fire.
Crack a pod with the flat of a knife before it goes in, so the fire can get at the seeds, and fish the husk out before you serve. Keep the rest whole in a closed jar out of the sun and they will still be worth cooking with in a year.
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