Green Cardamom

Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred to as the Queen of spices because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi-erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves(on the dorsal side)and fruits globose in the case of Malabar, whereas plants are robust(3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of the above in physical characteristics. Indian cardamom is offered to the international markets in different grades: 'Alleppey Green Extra Bold' (AGEB), 'Alleppey Green Bold' (AGB), and 'Alleppey Green Superior' (AGS) are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods, medicines, and beverages. India is a traditional exporter of cardamom to the Middle East countries, where it goes mostly into the preparation of 'Gahwa" a strong cardamom-infused coffee concoction without which no day is complete or no hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the Middle East, among Japanese and Russians. Whorelishit for its exceptional enriching properties. Cultivation of cardamom is mostly concentrated in the evergreen forests of the Western Ghats in South India. Besides India, cardamom is grown as a commercial crop in Guatemala, on a small scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua and New Guinea. The optimum altitude for growing cardamom is 600 to 1500 m above MSL. The major use is for the preparation of gahwa a strong cardamom coffee concoction that is a symbol of hospitality among Arabs. Aside from that, cardamom is widely used as a flavoring material, both whole and ground. In Asia, it can add a lingering sparkle to every kind of dish, both traditional and modern. In Scandinavian countries, it is used in baked goods and confectionery. In Europe and North America, it is an ingredient in curry powder and some sausage products. Cardamom oil and oleoresin are used to flavor processed foods, cordials, liquors, perfumery, and Ayurvedic medicines.