Cardamom

DESCRIPTION

The dried, ripe fruit of the cardamom plant, known as the “Queen of Spices,” exudes a delightful aroma and flavor. Cardamom, a perennial herbaceous rhizomatous plant, is classified into three varieties based on the nature of its panicles: Malabar with prostrate panicles, Mysore with erect panicles, and Vazhukka with semi-erect panicles. The plants reach a medium height of 2 to 3 meters, with pubescent leaves on the dorsal side and globose fruits for Malabar variety, while the Mysore variety boasts robust plants (3 to 4 meters in height) with glabrous leaves and ovoid capsules. The Vazhukka variety combines characteristics of both the aforementioned types.

In the international market, Indian cardamom is available in different grades, such as ‘Alleppey Green Extra Bold’ (AGEB), ‘Alleppey Green Bold’ (AGB), and ‘Alleppey Green Superior’ (AGS), which are globally renowned names. Cardamom oil is a precious ingredient used in food preparations, perfumery, health foods, medicines, and beverages. India, traditionally an exporter of cardamom to Middle Eastern countries, where it is an essential component of the aromatic ‘Gahwa’ coffee concoction, which adds a touch of completeness and warmth to Arab hospitality. Indian cardamom holds a special place in the preferences of the Middle Eastern, Japanese, and Russian markets due to its distinct enriching properties.

ORIGIN AND DISTRIBUTION

Cardamom cultivation is primarily concentrated in the evergreen forests of the Western Ghats in South India. Apart from India, cardamom is commercially grown in Guatemala, and on a smaller scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua New Guinea. The optimal altitude range for growing cardamom is between 600 to 1500 meters above mean sea level (MsL). The cardamom-growing regions of South India are located between latitudes 8° and 30° N and longitudes 75° and 78°.

USES

• Flavoring agent in various culinary dishes, both traditional and modern.
• Enhances the taste of beverages like coffee, tea, and hot chocolate.
• Adds a refreshing and aromatic touch to baked goods, such as bread, cakes, and cookies.
• Used in the preparation of desserts, ice creams, and confectionery items.
• Adds a delightful flavor to spice blends, such as curry powders and masalas.
• Used in pickling, marinades, and sauces to enhance the overall taste.
• Sprinkled on fruits, yogurt, and salads for a unique twist.
• Used in herbal teas and infusions for its soothing properties.
• Aid in digestion and relieve digestive issues like bloating, indigestion, and flatulence.
• Alleviate symptoms of respiratory disorders, such as coughs, asthma, and bronchitis.
• Possess antimicrobial properties and may help combat oral infections and bad breath.
• Act as a natural remedy for bad stomach breath and promote oral health.
• Possess antioxidant properties that help fight against oxidative stress in the body.
• Aid in detoxification by promoting healthy liver function.
• Used in traditional medicine to relieve nausea, morning sickness, and motion sickness.
• May help regulate blood pressure and promote cardiovascular health.
• Used as a natural remedy for hiccups, sore throat, and urinary tract infections.
• Used in perfumery for its pleasant and captivating aroma.
• Added to soaps, candles, and air fresheners for its aromatic properties.
• Used in the production of essential oils and perfumes.