Cardamom

Exporters of Cardamom (Small)

Cardamom (small)
Cardamom (small)

Description

Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred 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 plant 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 both 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, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of 'Gahwa' - a strong cardamom - 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, Japanese and Russians who relish it for its distinct enriching properties.



Origin and Distribution

Cultivation of cardamom is mostly concentrated in the ever green forests of Western Ghats in South India. Besides India, cardamom is grown as a commercial crop in Guatemala and on small scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua & New Guinea. The optimum altitudinal range on growing cardamom is 600 to 1500 mtr above MsL. The cardamom growing regions of South India lies within 8 - 30 degree N latitudes and 75-78 degree longitudes.


Uses

The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products.

Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.

Cardamom Plant

Botanical name Family name Commercial part
Elettaria cardamomum Maton Zingiberaceae Fruit (Capsule)

Indian Names
Hindi : Chhoti elaichi
Bengali : Chhoti elachi
Gujarati : Elaychi
Kannada : Yelakki
Kashmiri : Aa’lbuduaa’l
Malayalam : Elathari
Marathi : Velchil
Oriya : Alaichi
Punjabi : Elaychi
Sanskrit : Ela
Tamil : Yelakkai or Elakkai
Telugu : Yealak-Kayulu or Elakkayi
Urdu : Ilaychi

Name in international languages
Spanish : Cardamomo
French : Cardamome
German : Kardamom
Swedish : Kardemumma
Arabic : Hal
Dutch : Kardemom
Italian : Cardamomo
Portuguese : Cardamomo
Russian : Kardamon
Japanese : Karudamon
Chinese : Pai-tou-k'ou

Exporters of Cardamom (Large)

Cardamom (large)

Description
Large Cardamom is a perennial herb with subterranean rhizomes and 50-140 aerial leafy shoots. Each shoot has height of 1.7 to 2.6 mtr and possess 9 to 13 leaves in each tiller. Leaves are glabrous on both sides with a prominent mid-rib. Inflorescence is a condensed spike with yellowish perianth. Each spike has 10-15 fruits. Fruit is round or oval shape, capsule with reddish brown colour. Each capsule is trilocular with many seeds.


Origin and Distribution

Large Cardamom is cultivated in the Sub-Himalayan region of North Eastern India, Nepal and Bhutan. It is grown in cold humid conditions under shade of trees at an altitude between 800-2000 meters above MSL., with an average precipitation of 3000-3500 mm spread over about 200 days and with temperature ranging from 6-30 degree C.


Uses

It is used as a flavourant in dishes like Pulavu, Biriyani and meat preparations. It is an ingredient in curry powder and spice masala mixtures and is also used in Ayurvedic and Unani medicines. It has applications in flavouring cola, biscuits, liquors.

Cardamom (large)

Botanical name
Family name
Commercial part
Amomum subulatum Roxb. Zingiberaceae Fruit (Capsule)

Indian Names
Hindi : Bara Elaichi
Bengali : Bara Elaichi
Malayalam : Perelam
Punjabi : Bara Elaichi
Sanskrit : Brihadaela
Tamil : Periya yalam
Telugu : Peddayelaki
Urdu : Bara Elaichi


For more details: mail@indianspices.com