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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.
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.
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. |
