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Cardamom (Small)

Cardamom (Small)

Botanical Name
Elettaria cardamomum Maton.


Commercial Part
Fruit (Capsule)



Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the "Queen of Spices" because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.

Indian cardamom is offered to the international markets in different grades: 'Alleppey Green Extra Bold' (AGEB), 'Alleppey Green Bold' (AGB) and 'Alleppey Green Superior' (AGS) are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of 'Gahwa' - a strong cardamom - coffee concoction without which no day is complete or no hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the Middle East, Japanese and Russians who relish it for its distinct enriching properties.

It is used in food and drink as a flavoring and cooking spice. It is also used as a medicine. It is said to have a strong and unique taste with an intensely aromatic fragrance. Black cardamom is said to have a smokey aroma with a coolness considered similar to mint. Green cardamom is said to be an expensive spice but little is needed for flavor. Ground seeds quickly loose its flavor, so it is best to be stored in the pods as exposed. If the pods and seeds are grinded together, it loosed its quality and price. It is the most common ingredient in India and is found in a lot of dishes and curries. It is said to be used in baking in Nordic countries and also in Sweden and Finland. In the Middle East, it is used as a spice for sweet dishes, as a traditional flavoring in coffee and tea. Cardamom is mostly used in savory dishes.

Origin and Distribution

Cultivation of cardamom is mostly concentrated in the ever green forests of Western Ghats in South India. Besides India, cardamom is grown as a commercial crop in Guatemala and on small scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua & New Guinea. The optimum altitudinal range on growing cardamom is 600 to 1500 mtr above MsL. The cardamom growing regions of South India lies within 8 - 30 degree N latitudes and 75-78 degree longitudes.

Cardamom is native to India, Bhutan, Indonesia and Nepal. It is said to be the third most expensive spice in the world and is said to surpass price per weight by vanilla and saffron. There are said to be two main types of cardamom
  1. Green cardamom, which is said to be distributed from India to Malaysia.
  2. Black cardamom, which is also called as Nepal cardamom, is said to be the native of Eastern Himalayas. It is cultivated in Sikkim, parts of Darjeeling, Eastern Nepal and Southern Bhutan.


The major use is for the preparation of 'gahwa' – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products. Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.

Indian Name of Spices

  • Hindi : Chhoti elaichi
  • Bengali : Chhoti elachi
  • Gujarati : Elaychi
  • Kannada : Yelakki
  • Kashmiri : Aa'lbuduaa'l.
  • Malayalam : Elathari
  • Marathi : Velchil
  • Oriya : Alaichi
  • Punjabi : Elaychi
  • Sanskrit : Ela
  • Tamil : Yelakkai or Elakkai
  • Telugu : Yealak-Kayulu or Elakkayi
  • Urdu : Ilaychi
  • Foreign Name of Spices

  • Spanish : Cardamomo
  • French : Cardamome
  • German : Kardamom
  • Swedish : Kardemumma
  • Arabic : Hal
  • Dutch : Kardemom
  • Italian : Cardamomo
  • Portuguese : Cardamomo
  • Russian : Kardamon
  • Japanese : Karudamon
  • Chinese : Pai-tou-k'ou
  • Why Us

    We supply you with the best quality Ground Seeds & Whole Spice Seeds at reasonable prices. we are really flexible when it comes to your customized requirement. We can supply you with the Best, Medium-Best, Medium or any other quality Ground Seeds & Whole Spice Seeds contingent upon your budget We also Offer select Ground Seeds & Whole Spice Seeds for the woldwide Markets. Regarding your prerequisite we can supply in powder form of Ground Seeds & Whole Spice Seeds with customized product packing. We have a specialized team waiting to serve you with the best we could offer. Please contact us through online talk box or order for quotation and we will revert to you with a prompt response.

    We are leading Indian exporters of of CARDAMOM (SMALL) both in whole and powder form to countries like Saudi Arabia (KSA), United Arab Emirates (UAE), Malaysia, Brazil, Germany etc.


  • Minimum Order Quantity: 10 Bags
  • Packing: New Jute Gunny Bags
  • Packing Weight: 25.00 Kg or as per buyer's requirement
  • Delivery Terms: FOB,CIF
  • Delivery Time: Prompt Delivery
  • Payment Terms: T/T, L/C or Advance