Published Apr 28, 2024
Cardamom aids digestion, freshens breath, and provides antioxidants. It adds flavour to dishes, offers anti-inflammatory properties, and promotes overall health. Learn more about its varieties:
Green cardamom, known as the "queen of spices," has a delicate flavour. Cultivated in India and Sri Lanka, its aromatic pods are used globally in diverse cuisines for their culinary versatility and reputed health benefits.
Black cardamom, from the eastern Himalayas, has a smoky flavour. Its large pods are dried over flames, adding aroma. Used in savoury dishes and spice blends, it also offers potential health benefits.
White cardamom, milder than green and black types, enhances sweet and savory dishes subtly. Valued for potential health benefits, it's favoured in desserts and gentle sauces for its delicate flavour.
Harvesting and processing are vital for preserving cardamom's quality. Pods are carefully selected, handpicked, and dried using traditional methods. They're then sorted for uniformity and packed fresh.
Cardamom is primarily grown in southern Indian states like Kerala, Karnataka, and Tamil Nadu. These regions provide the ideal climate and terrain for cultivating this prized spice.