Cardamom belongs to the ginger family (Zingiberaceae) and is a spice with a distinct appearance due to its trigonal pod husks and small black seeds. It is native to subtropical Asia and features as an important ingredient in Indian cuisine. Today, cardamom is also produced in Malaysia, Guatemala, and Tanzania and is sold in shelled whole seeds, whole pods, or powdered form. It is a popular ingredient in masala chai and garam masala since it blends well with clove and cinnamon and plays an invaluable role in Indian kitchens. Cardamom is also used in Moroccan seven-spice blends, Lebanese baharat, Thai curry pastes, and Turkish coffee.

Two Main Types of Cardamom
Green cardamom and black cardamom are the two main varieties of cardamom and are among the most expensive spices by weight (after saffron and vanilla).
1. The green pods or true cardamom (elettaria cardamomum), have the distinct cardamom flavor, which is a refreshing an herbal warmth or a cross between mint, eucalyptus, and pepper. It is sweeter than cumin and more citrusy than fennel.
2. While black cardamom pods are not as immediately pungent, they mimic green cardamom pod’s flavor profile, adding hints of smoke and bark to the mix.

SPECIFICATIONS

TYPE

DETAILS

Colour

Deep Green, Fast Green

Size

6, 7, 8 mm or Higher

Foreign Matters

2% Basis

Immature Cardamom

5% by Count

Thrips

Nil or 3 by count

Product Type

Single Herbs & Spices

Processing Type

Raw

Style

Dried

Shape

Piece

Loadability

24-25 Metric Tons

Storage Type

Cool Dry Place

Use

Food Grade

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