Explanation of Cardamom and its harvesting.

1. CARDOMOM

2. Introduction
 Cardamom is made from the seeds of several
plants in the genera Elettaria
 Small seed pods: triangular in cross-section
and spindle-shaped, with a thin, papery
outer shell and small, black seeds
 Used as flavourings and cooking spices in
both food and drink, and as a medicine.
 Has a strong, unique taste, with an intensely
aromatic, resinous fragrance

3.  Brown/ Black cardamom
 Cardamom powder
 Green cardamom

4. TYPES
1. True or green cardamom (or, when bleached,
white cardamom) comes from the
species Elettaria cardamomum and is
distributed from India to Malaysia. What is
often referred to as white cardamon is actually
Siam cardamom, Amomum krervanh.
2. Black cardamom, also known as brown,
greater, large, longer, or Nepal cardamom,
comes from species Amomum subulatum and is
native to the eastern Himalayas and mostly
cultivated in Eastern Nepal, Sikkim and parts of
Darjeeling district in West Bengal of India, and
Southern Bhutan

5. POST-HARVEST PROCESSING
CLEANING
Dust and dirt is removed by winnowing basket and the capsules are washed with clean
water
PRE-TREATMENT
After washing, the stalks are removed manually and the capsules are soaked for 10
mins in washing soda (Na2CO3) solution for 10 min. to retain green colour
DRYING
 The fruits are dried either in sun or in a drying chamber. A certain amount of bleaching
takes place during drying and the capsule attains a straw colour.
 The capsules are sometimes bleached by exposure to sulphur dioxide or by steeping in a
dilute solution of sulphurous acid.
 Bleaching improves the appearance of the pericarp and keeping qualities of cardamom. On
the other hand the percentage of volatile oil gets reduced in seeds.
 Drying of capsules should be as short as possible to prevent mould growth.
 Temp is below 50°C. Moisture content of fresh cardamom is 85% which needs to be
reduced to 10% in the dried product for storage.

6. METHODS OF DRYING
Sun Drying:- Cardamom are spread over a concrete floor and dried using heat by sun for 3 to
5 days and stored in shade to preserve green colour
Woodfired Drying:- Household technique, the smoke from the fire imparts pleasant smoky
taste to the capsule, but the product obtained of not very high quality
Electric/ Gas Drying:- Improvement over wood-fired drying. In areas of heavy rainfall, large
amount of capsules can be dried by this method. But the temperature should not exceed
50°C.
Humidity Controlled Drying:-It has drying chamber to prevent colour loss. The capsules are
placed in the chamber. During first two hours, humidity builds up within the chamber and
allow the capsules to cook by activating chlorophyll degrading enzymes. After two hours
humid air is blown out of the chamber to be completely dried until 10% moisture (for better
shelf life).

7. GRADING
 Cardamom are graded on bases of deeper the colour, larger the size.
•Alleppey:- green cardamom grown in Kerala
•Coorg:- green cardamom grown in Karnataka.
•Bleached/half bleached cardamom.
•Bleached white cardamom
•Mixed cardamom

8. GRINDING
• The capsules are sold as whole but grinding is done to add
value to product
PACKAGING
• Packed in polyethene sealed bags
STORAGE
• Must be stored in moisture free container away from direct
sunlight (clean,dry,cool place), Either in polybags or wooden
box, Safety is necessary against rat and insect damages
• The dried cardamom may be preferably sold soon after drying
provided the growers get remunerative price, as long storage
may lead to deterioration of quality.

9. HEALTH BENEFITS
 Cures cough and cold
 Aids digestion
 Prevents bad breath
 Lowers high blood pressure
 Secret to longevity
 Boosts blood circulation
 Regulates your blood sugar levels
 Supports weight loss
 Treats sleep trouble