Common Uses
Culinary:
Used in both sweet and savory dishes—curries, rice, chai tea, desserts, and spice blends like garam masala and chai masala
Green cardamom is popular in Indian, Middle Eastern, and Scandinavian cuisines
Black cardamom is commonly used in hearty dishes like biryanis and stews
Beverages:
Used to flavor coffee and tea (especially *masala chai*)
Forms of Cardamom
Whole Pods: Best for cooking and brewing
Seeds: Shelled from pods, more concentrated
Ground Powder: Convenient, but loses aroma quickly
Taste and Aroma
- Green Cardamom: Sweet, floral, citrusy, with hints of mint and eucalyptus
- Black Cardamom: Smoky, bold, and slightly camphor-like
- Highly aromatic and pungent, especially when crushed
Nutritional and Medicinal Properties
- Contains essential oils like cineole and terpinene
- Known for antioxidant, anti-inflammatory, and digestive properties
- May help with bloating, gas, and bad breath
Medicinal
- Traditionally used to aid digestion, freshen breath, and relieve colds and coughs
Fun Fact
- Cardamom is sometimes called the Queen of Spices, second only to black pepper in global spice trade history.
Specification of Cardamom Whole:
| PARAMETER | VALUE |
| PRODUCT | GREEN CARDAMOM |
| ORIGIN | INDIA |
| APPERANCE | DEEP GREEN , FAST GREEN |
| SIZE | 6,7,8 MM OR HIGHER |
| FOREIGN MATTER | Around 2% |
| IMMATURE CARDAMOM | 5% BY COUNT |
| THRIPS | NIL OR 3 BY COUNT |
| MOISTURE | 12.00% Max |
Container :
| SIZE OF CONTAINER | QNT: |
| 20 FT | 10MT |
| 40 HQ | 20MT |
