Cardamom, also known as Green Cardamom or True Cardamom, is an aromatic spice that belongs to the ginger family (Zingiberaceae). The scientific name for Green Cardamom is Elettaria cardamomum Maton.
Both cardamom plant and its produce are commonly referred to as cardamom. However, the plant is specifically denoted as the Green Cardamom Plant or simply Cardamom Plant, while the harvested crop or fruit is referred to as Green Cardamom or Cardamom
Cardamom, is, native to the lush evergreen forests of the Western Ghats in South India, (mostly called cardamom hills, located widely in Idukki district of Kerala) is one of the oldest known spices in the world. Historical records trace its use back to as early as 3000 BC.
Fruit of the cardamom plant, containing seeds, is used as a Spice, which is Cardamom. Renowned for its sharp, strong, and punchy aroma, with distinct flavor and is rich involatile oils.
Mature or ripened fruits of cardamom plants are harvested and then dried using electric dryers or traditional briquette dryers. Once dried, they are prepared for various purposes, including commercialization, storage, or use.
Since ancient times, green cardamom has been referred to as the ‘Queen of Spices’ due to its exceptional aroma, taste, and flavor
Commercial Cultivation of green cardamom plants proliferated in locations situated 600 to 1,300 meters above sea level, particularly in the lush evergreen forests of the Western Ghats.
Apart from the major commercial cultivations in India and Guatemala, countries like Sri Lanka, Tanzania, Nepal, and Bhutan also cultivate green cardamom on a smaller scale.
India was the dominant leader in the cultivation, production, and export of green cardamom until 1980s. Then Guatemala surpassed India in production and export. However, in recent times, serious outbreak of aphids (leaf lice) severely impacted cultivation in Guatemala, resulted, Indian cardamom regained its dominance in the international market in 2024, resulted stunning Rs. 3028.02/Kg average, which is the highest in recent times, shown in auctions conducted at 23 November 2024.
In India, Kerala accounts for approximately 70% of the total green cardamom production. Tamil Nadu and Karnataka also contribute to cardamom cultivation, on a smaller scale.
Green cardamom finds extensive use across a wide range of industries, including food products, tea, coffee, beverages, condiments, confectioneries, perfumeries, and medicine. This versatility stems from its unique characteristics, such as its aroma, flavor, and volatile oil content.
Green cardamom plants grow to a height of 4 to 8 meters and, being part of the ginger family, they grow in clusters. Traditionally, cardamom cultivation involved sprouting seeds to grow new plants, a process that takes more than 4 years to yield. However, modern practices have shifted to separating mature plants from clusters and replanting them individually. These separated plants sprout into new clusters and are ready for harvesting by the end of the second year. On average, cardamom plantations last 8 to 10 years, after which farmers replanting the plantation to maintain optimal crop yield.
Njallani, a cardamom variety developed by Idukki’s master farmer Sebastian Joseph and his son Rejimon Joseph, now accounts for 70% of the total cardamom cultivation in Idukki. While Njallani dominates, other varieties like Kanipparamban (also known as Kumily cardamom), Sundhari, Panikkulangara, Vazhukka (Bulkka), Palakkodiyan and Thiruthali are also cultivated, by which each suited to different geographic conditions and farming practices.
Harvesting season for green cardamom usually begins the first week of July and lasts until mid-January or February. During this period, about 5-6 harvesting cycles occur at 40-60 day intervals. Experienced and skilled farmers, along with trained workers, carefully hand-pluck three cardamom pods from each stem bud. On a typical working day, which runs from 8 AM to 3 PM, each farmer harvests approximately 15-20 kg of ripened cardamom.
Harvested cardamom pods are washed in cardamom washing machines using sodium bicarbonate, a practice recognized as good manufacturing by FSSAI. After washing, the cardamom pods are left to drain naturally before being spread in containers inside dryers. Two types of dryers are commonly used, traditional briquette dryers, which use briquettes and wood to ignite and blow hot air, and modern electric dryers, which are gaining popularity for being cost-effective and offering better color retention post-drying.
The washed and drained pods are placed in dryer chambers, and the drying process begins by increasing the temperature to 50-60°C with ventilation open. After two to three hours, the temperature is reduced to 48-50°C. Subsequently, the temperature is gradually increased by 2°C every two hours, peaking at 60°C. This stage marks significant transformation in the size and texture of the pods. The entire drying process takes 12-18 hours, after which the dried cardamom pods are polished using, polishing machines to enhance its finish and remove residual frills at the bottom of the pods.
Farmers and planters registered with the Spices Board’s Cardamom Registration (CR) send their produce to auction pooling centers for sale through cardamom auctions. These auctions are conducted by licensed auctioneers under the supervision of the Spices Board of India, where cardamom prices are determined through competitive bidding.
Farmers bring their produce to cardamom pooling houses of different auctioneers located at different locations of Idukki, and the auctioneers bring the samples from those cardamom to auction centers located in Puttady and Bodinayakanur. Licensed dealers with valid dealer licenses attend the auctions, where they receive samples simultaneously. The produce is allocated to the highest bidder, and the corresponding dealer pays the value of the purchased cardamom to the auctioneer. After deducting charges for samples and other procedures, the auctioneer transfers the sales cardamom value, to the farmers.
Farmers typically receive payment for their produce sold through auctions within 10-15 days timeline, by the auctioneers. However, farmers in need of immediate payment often sell their cardamom to traders involved in the spice trade, commonly known as ‘Malancharakku Vyaapaarikal.’ These traders, who usually hold dealer licenses, are permitted by the Spices Board to sell up to 25% of any given auction’s produce through the auction system.
The traders purchase cardamom directly from farmers, resell it through auctions, and also buy the quantities/qualities/grades they require. Before resale, the traders add value to the cardamom by grading and sorting it based on size, quality, and color, ensuring a higher market value for the processed produce.