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Product Details

Name Cardamom
Botanical Name Amomum subulatum
Harvesting Season  August to December
Common Names Ailum, Elaichi, Malabar Cardamums, Ebil, Kakelah Seghar, Capalaga, Gujalatti Elachi, Amomum Cardamomum, Alpina Cardamom, Matonia Cardamomum, Cardamomum Minus, Cardamomi Semina

Cardamom is considered to be the ‘Queen’ of Spices. One of the most exotic and highly prized spices, Indian green cardamom or small cardamom has a history as old as human civilization. The dried fruit of herbaceous perennial, green cardamom is grown mainly in Kerala, Tamilnadu and Karnataka, on the shady slopes of the Western Ghats in India. Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian green cardamom truly unique in aroma, flavour, size and colour tempting parrot-green. It can be described as slightly sweet, floral, and spicy with citric elements. Large black cardamom or badi elaichi has a strong, unique taste, with an intensely aromatic fragrance.

Today it also grows in Sri Lanka, Nepal, Guatemala, Mexico, Thailand, Central America, Indo China and Tanzania. Whole Cardamom pods come from India while the decorticated seeds are imported from Guatemala. Indianlarge black cardamom is considered to be of premium quality.

Black Cardamom, is a pungent, aromatic herb first used around the eighth century, and is a native of India. It was probably imported into Europe aroundA.D.1214.

Black Cardamom, which is also called Grains of Paradise, is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. Black Cardamom plants grow wild in parts of the monsoon forests of the Western Ghats in southern India. This area has become to be known as the Cardamom Hills.

Grading

• Alleppey Green Extra Bold (AGEB)
• Alleppey Green Bold (AGB)
• Alleppey Green Superior

Special Characteristics
Grade designation AGEB AGB AGS
Trade Name Cardamom Extra Bold Cardamom Superior Cardamom Bold
Colour Deep Green, or Light green -do- -do-
Empty and malformed capsules percentage by count (max.) 2.0 2.0 3.0
Immature and shrivelled capsules percentage by weight (max.) 2.0 2.0 5.0
Size (diameter of the hole in mm) of the sieve on which retained*** 7.0 6.0 5.0
Weight in G/L (min.) 435 415 385
Chemical Constituents

The essential oil in the seeds contain a-terpineol 45%, myrcene 27%, limonene 8%, menthone 6%, ß-phellandrene 3%, 1,8-cineol 2%, sabinene 2% and heptane 2%. 

Appearance, Taste and Smell

Roughly 2.5 to 3 cm in length, Badi Elaichi pods are dark brown to black in color and have a tough, dried, wrinkly skin. They are highly aromatic but not as much as Green Caradmom.

Black Cardamom is dried over a smoke fire and therefore has a distinct smoky aroma. The seeds have sweetish, smoky flavor when bitten into.

Nutrition Facts Cardamom (Amount Per 100 grams)
Calories 311
% Daily Value*
Total Fat 7 g 10%
Total Carbohydrate 68 g 22%
Protein 11 g 22%
Vitamin C 35%
Iron 77%
Vitamin B-6 10%
Magnesium 57%
Calcium 38%

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Culinary Uses
  • The pods can be used whole or split when cooked in Indian substantial meals- such as pulses
  • Cardamom is often included in Indian sweet dishes and drinks like punches and milled wines.
  • It is used in pickles, especially pickled herring and flavors custard.
  • It is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan.
  • It is often used in baking in Scandinavia and in Danish pastries.
  • Throughout the Arab world, Cardamom is one of the most popular spices, with Gahwa’ – a strong cardamom – coffee concoction  being a symbol of hospitality and prestige.
  • In the Moghul cuisine (Northern India) it abundantly used in the delicious rice dishes called biriyanis.
  • In Sri Lanka, the pods are added to fiery beef or chicken curries.
  • A small amount of Cardamom will add a tempting flavor to coffee cake.
  • Flans, rice puddings, porridges, etc. taste much better with a dash of cardamom.
  • Add whole cardamoms to flavour tea drunk with milk.
  • Medicinal Uses
  • A stimulant and carminative, it is used for indigestion and flatulence
  • In India, green cardamom (A. subulatum) is broadly used to treat infections in teeth and gums.
  • It is used to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis
  • Used in inflammation of eyelids and also digestive disorders.
  • It is also reportedly used as an antidote for both snake and scorpion venom.
  • Indians regarded it as a cure for obesity.
  • Cardamom is used as a breath-freshener, but it is said that excessive use thins the blood.
  • Packaging Details

    Packaging: 5 KG Plastic bag x 4 bag further into Master Carton.
    Container Load: 12 MT IN 20 FCL

    (*Custom packaging can be provided on customer request or in special conditions.)

    We deal in the supply of the superior quality Cardamom.

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