|Botanical Name :||Elettaria cardamomum Maton|
|English Name :||Cardmom|
|Hindi Name :||Chhoti Elaichi|
|Family Name :||Zingiberaceae|
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. 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. Usualy Grown in Southern Part of India.
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)
Green Cardamom is also graded and sold by sizes like 8mm, 7mm, 6mm & AGS-1
Bleached Cardamom in AA & AB.
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.