Cardamom
Cardamom is the dried ripe fruit of a perennial plant, widely known as the “Queen of Spices” for its rich aroma and distinctive flavor. It is highly valued in culinary, beverage, perfumery, and traditional formulations across global markets.
- Botanical Name: Elettaria cardamomum
- Plant Family: Zingiberaceae
- Plant Part Used: Dried fruit (capsule)
Ideal for food, beverage, flavoring, perfumery, and herbal applications.
Description
Cardamom of commerce consists of the dried ripe fruit (capsules) of Elettaria cardamomum, a perennial, herbaceous, rhizomatous plant belonging to the Zingiberaceae family. Revered as the “Queen of Spices,” cardamom is prized for its pleasant aroma, sweet-spicy taste, and wide range of applications.
Based on panicle structure, three main varieties of cardamom are recognized: Malabar (prostrate panicle), Mysore (erect panicle), and Vazhukka (semi-erect panicle). These varieties differ slightly in plant size, leaf texture, and capsule shape, contributing to grading and market preference.
Botanical Information
- Botanical Name: Elettaria cardamomum
- Family: Zingiberaceae
- Common Name: Cardamom
- Plant Type: Perennial, herbaceous, rhizomatous
Origin & Distribution
Cardamom cultivation is primarily concentrated in the evergreen forests of the Western Ghats in South India. It is also commercially grown in Guatemala and on a smaller scale in Sri Lanka, Tanzania, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua New Guinea. The optimal growing altitude ranges from 600 to 1500 meters above mean sea level.
Grades & Market Recognition
Indian cardamom is internationally recognized and offered in premium grades such as Alleppey Green Extra Bold (AGEB), Alleppey Green Bold (AGB), and Alleppey Green Superior (AGS), all of which enjoy strong global demand.
Key Constituents
- Volatile essential oils
- Terpenes and aromatic compounds
- Natural oleoresins
Uses & Applications
- Flavoring agent in foods and beverages
- Traditional preparation of Arabic gahwa (cardamom coffee)
- Spice blends, baked goods, and confectionery
- Curry powders and savory formulations
- Extraction of cardamom oil and oleoresin
- Perfumery and cosmetic formulations
- Ayurvedic and traditional medicines
Regional & International Names
Indian Names: Chhoti Elaichi (Hindi), Elathari (Malayalam), Yelakki (Kannada), Elakkai (Tamil), Ela (Sanskrit), Velchil (Marathi), Alaichi (Oriya), Elaychi (Punjabi), Yealak-Kayulu (Telugu), Ilaychi (Urdu)
Foreign Names: Cardamome (French), Kardamom (German), Kardemumma (Swedish), Hal (Arabic), Kardemom (Dutch), Cardamomo (Italian/Spanish/Portuguese), Kardamon (Russian),
