Cardamom the Queen of all spices has a history as old as human race. It is one of the high priced spice in the world.           

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 it has parrot green colour.  It has well established culinary values, and it is used in a wide range of sweets and confectionery. It is an important ingredient of garam masala, a combination spice for many vegetarian and non-vegetarian dishes. Cardamom acts as a mouth-freshener after meals. Tea and coffee made with cardamom are pleasantly aromatic and refreshing. 

There are three grades in which Indian cardamom is well known in the International market, 'Aleppey green Extra Bold' (AGEB), ' Alleppey Green Bold' (AGB) and 'Alleppey Green Superior' (AGS).  Cardamom oil is an essential factor in food items and in preparation of certain medicines. Indian cardamom is known world wide for its quality and is exported to various countries.

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Types of Spices