Cardamom is used to spice both sweet and savoury dishes. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisine. Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom pods are spindle-shaped and have a triangular cross-section. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in colour and size by species.
Health Benefits
- Digestive aid: Cardamom has carminative properties that help relieve digestive issues such as gas, bloating, and constipation.
- Antioxidant: Cardamom is high in antioxidants, which can help protect against damage from free radicals and reduce the risk of chronic diseases.
- Anti-inflammatory: Cardamom has anti-inflammatory properties that may help reduce inflammation and pain throughout the body.
- Blood pressure control: The high potassium content in cardamom may help regulate blood pressure levels and reduce the risk of heart disease.
- Bad breath: Cardamom has antimicrobial properties that can help freshen breath and prevent bad breath.
- Anticancer: Some studies suggest that cardamom may have anticancer properties due to its antioxidant and anti-inflammatory properties.
Locations of Harvest
Time period of Harvest
Harvest Process
Cardamom is exported all over the world, with the largest producers being India, Guatemala, and Nepal. Cardamom is typically harvested twice a year, with the main harvest occurring during the rainy season. The mature pods are hand-picked from the plants, which are typically grown on hillsides and in shaded areas. The harvested pods are dried in the sun for several days, during which time they turn from green to yellow. The dried pods are sorted into different grades based on size and quality. The dried pods are shelled to remove the seeds, which are then packaged and sold whole or in this case, ground into a powder whilst being heat treated as well.
