Cardamom the Queen of all spices has a history as old as human race. It is one of the high priced spice in the world.
Cardamom is grown in Kerala, Tamil Nadu and Karnataka. It is the dried fruit of a herbaceous perennial plant. Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian cardamom truly unique-in aroma, flavour, size and it has parrot green colour. It has well established culinary values, and it is used in a wide range of sweets and confectionery. It is an important ingredient of garam masala, a combination spice for many vegetarian and non-vegetarian dishes. Cardamom acts as a mouth-freshener after meals. Tea and coffee made with cardamom are pleasantly aromatic and refreshing.

There are three grades in which Indian cardamom is well known in the International market, 'Aleppey green Extra Bold' (AGEB), ' Alleppey Green Bold' (AGB) and 'Alleppey Green Superior' (AGS). Cardamom oil is an essential factor in food items and in preparation of certain medicines. Indian cardamom is known world wide for its quality and is exported to various countries.

Latin Name

: Elettaria cardamomum Maton

Family

: Zingiberaceae (Ginger Family)

Common names

: Small Cardamom, Lesser Cardamom, True Cardamom, Malabar Cardamom, Green Cardamom

Native to India, Cardamom is a herbaceous perennial plant belonging to the ginger family. Its dried fruit referred to as the queen of spices, is one of the most exotic and highly prized spices in the world. It is found commonly in southern India mainly in Kerala, Tamilnadu and Karnataka, on the shady slopes of the western Ghats. Today, Cardamom is also cultivated in Nepal, Sri Lanka, Guatemala, Mexico, Thailand and Central America. Cardamom acts as a mouth-freshener, has well established culinary values, and is used in a wide range of sweets and confectionery. It is an important ingredient of garam masala, a combination spice for many vegetarian and non-vegetarian Indian dishes. Tea and coffee made with cardamom are pleasantly aromatic and refreshing. The oil contained in the seeds and pods are used in perfumes and as a stimulant.

This bushy herb will grow to a height of 6 to10 feet with erect shoots from a thick, underground rootstock. The shoots bear two rows of dark green leaves each about 2 inches long. The leaves are long, alternate and lance-shaped. The small, yellowish flowers are borne on panicles and they emerge directly from the underground stem on long floral stalks. The fruit are ovoid or oblong, greenish-brown capsules containing about 15-20 seeds attached to axial placenta. The seeds have a warm, slightly pungent and highly aromatic flavour.