Cardamom is a small green color pod with black seeds having a pleasant aroma and taste. It is native to the moist evergreen forests in the Western Ghats in India. Cardamom is the third costliest spice in the world after Vanilla and Saffron. This spice is commonly used in Indian cuisine, but it has also made its way into Ayurvedic medicine as a treatment for mouth ulcers, digestive problems, and even depression.

Cardamom procured from the farmers are carefully segregated and graded. The crop should be cleaned before processing. The first stage is to remove dust and dirt using a winnowing basket. After winnowing the capsules are washed in clean water. The stalks are removed from the cardamom capsules by hand.

The most important part of the process is drying as it affects the quality of the final product. It is important to dry the cardamom capsules as soon after harvest as possible to prevent the loss of flavor. It is also important that the drying process is as short as possible so that mold does not grow on the capsules and the bright green color is retained. The moisture content of a fresh cardamom capsule is about 85%. This needs to be reduced to 10% in the dried product so the cardamom capsules can be stored.

Cardamom is graded by color and size. The deeper the green color and the larger the capsule size, the higher the grade. The higher grade spice that measures above 8MM with bright green color is used by us for the export.

PKSM Exports
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