Cardamom, often hailed as the “Queen of Spices,” is the dried ripe fruit (capsule) of the cardamom plant, cherished for its distinct, pleasant aroma and taste. It is a perennial, herbaceous, rhizomatous plant known for both its culinary and medicinal value.
Botanical Name: Elettaria cardamomum
Family: Zingiberaceae
Native to India and Sri Lanka, cardamom thrives in the wild and has been introduced across tropical Asia for cultivation. The plant grows in dense clumps of up to 20 leafy shoots and can reach a height of 2 to 6 meters.
Common Names: Cardamom, Elaichi, Chhoti Elaichi
Name in other languages:
- French – Cardamome verte
- Spanish – Cardamomo verde
- German – Grüner Kardamom
- Vietnamese – thảo quả xanh
- Arabic – هيل أخضر (Hayl akhdar)
Product Specification:
| Product Name | Green Cardamom |
|---|---|
| Origin | India |
| Varieties | Machine Clean & Sortex |
| Size | 9 mm Bold, 8-9 mm, 7-8 mm, 7.5-8 mm, 6-7 mm, 5-6 mm |
| Appearance | Fresh Green |
| Moisture | 10.0 % Max. |
| Moisture Content | 10% to 12% max |
| Essential Oil Content | 4% to 8% |
| Volatile Oil Content | 2% to 4% |
| Protein Content | 10% to 12% |
| Carbohydrates | 40% to 50% |
| Fiber Content | 20% to 25% |
| Ash Content | 5% max |
| Pesticide Residue | As per international standards |
| Microbial Load | As per food safety standards |
