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Cardamom

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Cardamom (Elettaria cardamomum) Cardamom, the "Queen of Spices," is the dried fruit of Elettaria Cardamomum Maton. India, mainly Kerala, produces 60% of it. Sweet and aromatic, it's a precious ingredient in food, bakery items, medicine, perfumes, and cosmetics.

 

Cardamom  ( Zingiberaceae)

"Queen of the Spices". Indian cardamom enjoys a premium preference in the world and is relished for its distinct enriching properties.

Cardamom is the dried fruit of a herbaceous perennial, with branched subterranean rhizomes.

The hand picked fruits, born in the panicles of the plant are dried under controlled conditions to retain their flavour and colour. Propagation is by seeds or portions of rhizomes.

Flavour characteristics

Cardamom is sweet in taste and highly aromatic.

Usage Profile

Cardamom is a precious ingredient in food preparations, bakery products and beverages.

lt is also used in the preparation of medicines as well as perfumes, cosmetics and toiletries

Geographical conditions:

The shady slopes of the Western Ghats with a warm, humid climate and loamy soil rich in organic matter complimented by distributed rainfall makes the Indian cardamom unique in aroma, flavour and size.

Producing regions

Cardamom is grown mainly in Kerala, Tamil Nadu and Karnataka.

Export:

Indian cardamom enjoys a premium preference in the Middle East, Japan and Russia.

India has been a traditional exporter of cardamom to the Middle East countries where it is used for the preparation of 'Gahwa' - a strong cardamom - coffee concoction.

Harvest Seasons: August to March

Marketing Season: October to May.

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