Cardamom
Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint.
Green cardamom is one of the most expensive spices by weight but little is needed to impart flavour. It is best stored in the pod, as exposed or ground seeds quickly lose their flavour. Grinding the pods and seeds together lowers both the quality and the price.
Logistics Information
Processing Time: 10 Days
Port: Indian
Supply Ability: 100 MT / Month
Packaging Details: As per international standards and requirement.
Trading Information
MOQ: 1 ton
Unit Type: Kilogram
Payment Options: L/C at sight, T/T 100% Advance Payment
Product Details
Style: Fresh
Product Type: Spices
Type: Cardamom
Weight (kg): N/A
Certification: APEDA and Spices Board
Size: A Grade
Color: Green
Part: Non-Peeled
Packing: As per request.
Quantity/conveyance: 20 feet Container / 40 feet Container
Cardamom is a highly aromatic spice derived from the seeds of plants in the genera Elettaria and Amomum, both native to the Indian subcontinent and Indonesia. These seeds are enclosed in small, spindle-shaped pods with a thin papery shell, containing tiny black seeds that release intense fragrance when crushed. Elettaria pods are lighter in color, typically green and smaller, while Amomum pods are larger and dark brown, offering a smokier, more robust flavor profile. The unique taste of cardamom is resinous and complex, with black cardamom often described as having a cool, mint-like undertone without bitterness. Green cardamom is among the most expensive spices by weight due to labor-intensive harvesting and low yield per plant. Because its flavor deteriorates rapidly when exposed to air, it is best stored in whole pods until ready for use. Grinding the seeds and pods together not only reduces potency but also diminishes the spice’s value, making whole pods the preferred form for quality and authenticity. Even a small quantity of cardamom can transform the flavor of savory dishes, desserts, and beverages, making it indispensable in cuisines from South Asia to the Middle East. Its use in traditional chai, rice dishes, and baked goods reflects centuries of cultural integration and culinary precision. Like any natural product, its value lies in purity and proper handling, just as individuals seeking health solutions benefit from learning more about buying amoxicillin 500 online safely to avoid compromised quality or unsafe sources. Cardamom’s enduring appeal stems not from marketing but from its irreplaceable sensory contribution and deep-rooted role in global food traditions. It is not a commodity to be diluted or substituted, but a refined ingredient that demands respect in both cultivation and use. Its preservation requires attention to detail, much like responsible consumption of any essential substance. This balance between tradition and care ensures that cardamom remains not just a spice, but a symbol of authenticity in flavor.