Green Cardamom Dealers in Mumbai

We are offering cardamom. Cardamom is found in the form of a small pod with black seeds inside. Both the seeds and the pod give a pleasant aroma and flavor. Therefore, they are used as flavoring agents in indian cuisine. Its use is just not just limited to hot and spicy dishes; the seeds are also added to desserts and beverages to complement the sweet flavor. Cardamom tea is a very famous beverage, along with ginger tea, in india. It is believed that cultivation of cardamom began in the tropical and humid climate of the western ghats in india. In botanical terms, cardamom belongs to the family of zingibercease and its scientific name is elettaria cardamomum. There are two main types or subspecies of cardamom. Their scientific names are elettaria, which is called green or true cardamom, and amomum, which stands for black, white, or red cardamom. The spices board of india recognizes three varieties of cardamom, which include the malabar, mysore and vazhukka varieties. There is another variety of cardamom, named njallani, which has become very popular along with the three normal varieties. This variety was developed by a small farmer named sebastian joseph from the idukki district in kerala. Cardamom is rich in various vitamins and micronutrients as wel. These include niacin, pyridoxine, riboflavin, thiamine, vitamin a, vitamin c, sodium, potassium, calcium, copper, iron, manganese, magnesium, phosphorous, and zinc.

Cardamom (or cardamon) refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green while Amomum pods are larger and dark brown. The word cardamom is derived from the Latin cardamomum, the latinisation of the Greek καρδάμωμον (kardamomon), in turn from κάρδαμον (kardamon), “cress” + ἄμωμον (amomon), a kind of an Indian spice plant. The earliest attested form of the word kardamon is the Mycenaean Greek ka-da-mi-ja, written in Linear B syllabic script. Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia. There were initially three natural varieties of green cardamom plants. Malabar (Nadan/Native) – As the name suggests, this is the native variety of Kerala. These plants have panicles which grow horizontally along the ground.Mysore – As the name suggests, this is a native variety of Karnataka. These plants have panicles which grow vertically upwards.Vazhuka – This is a naturally occurring hybrid between Malabar and Mysore varieties, and the panicles grow neither vertically nor horizontally, but in between. Recently, a few planters isolated high yielding plants and started multiplying them on a large scale. The most popular high yielding variety is “Njallani.” Njallani, also known as “rup-ree-t”, is a unique high-yielding cardamom variety developed by an Indian farmer. The variety has high adaptability to different shade conditions and can also be grown in waterlogged areas.

  If pepper is the "King of Spices" then cardamom is the "Queen of Spices". One of the most exotic and highly prized spices, Indian green cardamom or small cardamom (choti elaichi) has a history that is as old as human civilization. The dried fruit of aherbaceous perennial, green cardamom is grown mainly in Kerala, Tamil Nadu and Karnataka, on the shady slopes of the Western Ghats. Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian green cardamom truly unique in aroma, flavour and size thus rendering the temping parrot-green colour.

DescriptionCardamam is a sweetly flavored, cooling spice. It is considered the ‘queen’ among spices-paper being the ‘king’. India is perhaps the oldest and the most prolific producer. Cardamam grows profusely on the slopes of the Western ghats of Kerala, Chennai & Karnataka. UsageCardamam is an aromatic and flavoring agent. Powdered Cardamam sprinkled at the end of the cooking process gives a wonderful aroma. In crushed form, it is used in sweet dishes. Cardamam oil is used in perfumery, bakery products, health foods, medicines and beverages.Packing DescriptionAvailable in Powder & Whole form in 100 gm PET Bottle, 200 gm Monocartons & 1 Kg Pouch.

Known as the 'Queen of Spices', Cardamom is among the costliest spices. In India cardamom is grown in Kerala, Tamil Nadu and Karnataka. It is the dried fruit of a herbaceous perennial plant. Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian cardamom truly unique-in aroma, flavour, size and colour. It has well established culinary values, and it is used in a wide range of sweets and confectionery. Cardamom is of two types- Large Cardamom and Small Cardamom. India is one of the main producers of the highly aromatic fruit, large cardamom whose main variety is the 'Malabar Cardamom'. Three grades of small Cardamom are in great demand in the international markets- Allepy Green Extra Bold (AGEB), Allepy Green Bold (AGB) and Allepy Green Superior (AGS). Cardamom is also used in the field of medicines , spices and perfumes and also as a flavourant as it gives a fiery pungency to all alcohols.   

Green Cardamom is a spice that has a sweet fragrance and widely used for enhancing the flavor of various dishes and drinks. Our Green Cardamom is hygienically processed and free from adulterants. Green Cardamom has several medicinal benefits as well. We make available Green Cardamom in moisture-free packing for intact freshness.