Cardamom
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Cardamom (Elaichi – Green & Black)
Product Description
Cardamom, often called the “Queen of Spices,” is a highly aromatic and flavorful spice derived from the seeds of the Elettaria cardamomum plant. Known for its sweet, slightly spicy taste and exotic fragrance, cardamom is a staple in Indian cuisine and widely used in sweets, teas, curries, and baked goods. Beyond its culinary appeal, cardamom is valued for its impressive health benefits—it aids digestion, helps reduce bloating, supports oral health, and may even help lower blood pressure due to its antioxidant and anti-inflammatory properties. Rich in essential oils and micronutrients, cardamom adds not just flavor, but wellness to every dish. Its versatility and premium aroma make it a favorite among health-conscious consumers and gourmet food lovers alike.
Cardamom Grades and Classification
Cardamom, is graded based on type, size, origin, and processing method. Below tables outlines the major classifications of cardamom to assist in trade, quality assessment, and export decisions.
By Type
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Type
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Description
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|---|---|
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Green Cardamom (True Cardamom)
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Most common and highly valued; used in food, beverages, and perfumes.
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Black Cardamom
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Larger, smokier, and bolder flavor; mainly used in savory dishes.
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White Cardamom
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Bleached green cardamom; milder flavor and less commonly used.
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By Size/Grade (Green Cardamom)
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Grade
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Description
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|---|---|
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Bold/Jumbo (8mm+)
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Most common and highly valued; used in food, beverages, and perfumes.
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Superior/Extra Large (7–8mm)
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Larger, smokier, and bolder flavor; mainly used in savory dishes.
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Large (6–7mm)
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Bleached green cardamom; milder flavor and less commonly used.
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Medium (5–6mm)
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Common commercial use; moderate flavor and size.
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Small (below 5mm)
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Budget grade; used in grinding, extracts, or value packs.
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By Origin (Indian Varieties)
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Region Type
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Notes
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|---|---|
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Kerala (Idukki)
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Known for superior quality, aroma, and oil content.
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Karnataka (Coorg, Chikmagalur)
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Earthier flavor, darker pods.
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Tamil Nadu (Anamalai Hills)
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Good flavor, slightly lighter pods.
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By Processing Method
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Type
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Description
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|---|---|
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Whole Green Cardamom
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Dried whole pods with seeds inside – most common form.
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Cardamom Seeds
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Seeds separated from pods – used for grinding or tea blends.
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Cardamom Powder
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Finely ground – used in cooking and baking.
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Oil & Extract
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Used in perfumes, cosmetics, pharmaceuticals, and flavoring.
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