Cardamom
Coorg Green Cardamom, also known as Kodagu Green Cardamom, is a premium variety of small cardamom (Elettaria cardamomum) cultivated in the Coorg (Kodagu) region of Karnataka. It belongs to the Malabar type and is traditionally grown under the shaded, humid conditions of the Western Ghats. The capsules are generally greenish to golden-yellow, globular and ribbed, with sizes commonly around 5.5–8.5 mm. Its characteristic aroma and flavour are associated with its volatile oil content, including 1,8-cineole and α-terpinyl acetate.
Coorg Green Cardamom is valued for its distinctive fragrance, refreshing taste and use in tea, coffee, sweets, bakery products, spice blends, confectionery and traditional Indian cuisine. The crop thrives in well-drained, organic-matter-rich soils with shade and humid conditions. After harvesting, the mature capsules are cleaned and carefully cured to reduce moisture while retaining desirable colour and aroma. Its geographical identity is linked to the cardamom-growing areas of Karnataka, particularly Coorg, Chikmagalur, Hassan and North Kanara.
Alleppey green cardamom
Alleppey Green Cardamom is a premium small cardamom variety associated with the Alleppey (Alappuzha) region of Kerala, where the humid tropical climate, shaded growing conditions and fertile soils support quality cardamom cultivation. The pods are typically green to pale green, with a smooth or slightly ribbed appearance, and contain numerous aromatic black seeds. It is appreciated for its sweet, warm and refreshing aroma, along with a balanced flavour that makes it highly valued in the spice trade.
Alleppey Green Cardamom is widely used in tea, coffee, confectionery, bakery products, sweets, desserts, spice blends and traditional Indian cuisine. The pods are harvested when mature and carefully cured to preserve their natural green colour, essential oils and characteristic fragrance. Its strong aroma and versatile culinary applications make it suitable for both domestic consumption and international food, beverage and spice markets.
Alleppey green cardamom
Alleppey Green Cardamom is a premium small cardamom variety associated with the Alleppey (Alappuzha) region of Kerala, where the humid tropical climate, shaded growing conditions and fertile soils support quality cardamom cultivation. The pods are typically green to pale green, with a smooth or slightly ribbed appearance, and contain numerous aromatic black seeds. It is appreciated for its sweet, warm and refreshing aroma, along with a balanced flavour that makes it highly valued in the spice trade.
Alleppey Green Cardamom is widely used in tea, coffee, confectionery, bakery products, sweets, desserts, spice blends and traditional Indian cuisine. The pods are harvested when mature and carefully cured to preserve their natural green colour, essential oils and characteristic fragrance. Its strong aroma and versatile culinary applications make it suitable for both domestic consumption and international food, beverage and spice markets.
Sikkim large cardamom
Sikkim Large Cardamom, commonly known as Badi Elaichi, is a premium spice cultivated in the cool, humid and mountainous regions of Sikkim and the Eastern Himalayas. The pods are larger than green cardamom, with a dark reddish-brown to deep brown colour and a strong, smoky aroma. The spice is traditionally cultivated under shaded conditions and is valued for its distinctive warm, slightly smoky and camphoraceous flavour.
Sikkim Large Cardamom is widely used in Indian and Asian cuisine, spice blends, curries, rice dishes, meat preparations, beverages and traditional recipes. After harvesting, the mature capsules are cured, traditionally through controlled drying and smoke exposure, which contributes to their characteristic aroma and colour. Its bold flavour, natural fragrance and versatility make it an important spice for domestic consumption and international spice markets.
Njallani superior
Njallani Superior is a premium green cardamom cultivar developed and widely cultivated in Kerala, particularly in the cardamom-growing regions of the Western Ghats. It is known for its high-yielding nature, attractive green capsules and strong aromatic profile. The pods are generally well-filled with dark aromatic seeds and are valued for their pleasant, sweet and refreshing flavour. Njallani is particularly popular among growers because of its productive performance under suitable shaded and humid growing conditions.
Njallani Superior Green Cardamom is used in tea, coffee, sweets, confectionery, bakery products, desserts, spice blends and traditional Indian cuisine. The mature capsules are carefully harvested, cleaned and cured to preserve their green appearance, essential oils and characteristic aroma. Its consistent quality, attractive appearance and strong fragrance make it suitable for premium domestic consumption as well as export-oriented spice markets.
Njallani superior
Njallani Superior is a premium green cardamom cultivar developed and widely cultivated in Kerala, particularly in the cardamom-growing regions of the Western Ghats. It is known for its high-yielding nature, attractive green capsules and strong aromatic profile. The pods are generally well-filled with dark aromatic seeds and are valued for their pleasant, sweet and refreshing flavour. Njallani is particularly popular among growers because of its productive performance under suitable shaded and humid growing conditions.
Njallani Superior Green Cardamom is used in tea, coffee, sweets, confectionery, bakery products, desserts, spice blends and traditional Indian cuisine. The mature capsules are carefully harvested, cleaned and cured to preserve their green appearance, essential oils and characteristic aroma. Its consistent quality, attractive appearance and strong fragrance make it suitable for premium domestic consumption as well as export-oriented spice markets.
Vazhukka cardamom
Vazhukka is a well-known green cardamom type cultivated in the traditional cardamom-growing regions of Kerala, particularly in the Western Ghats. It is recognized for its robust plants and elongated, well-developed capsules, which generally have a green to yellowish-green appearance. Vazhukka cardamom is valued for its pleasant aroma, warm flavour and good seed content, making it an important type in commercial cardamom cultivation.
Vazhukka Green Cardamom is widely used in tea, coffee, sweets, desserts, bakery products, confectionery, spice blends and traditional Indian dishes. The mature capsules are harvested and carefully cured to retain their natural colour, aromatic oils and flavour. Its distinctive fragrance and versatile culinary applications make Vazhukka cardamom suitable for food processing, spice blending and international export markets.
Mudigere cuttivars
Mudigere cardamom cultivars are associated with the Mudigere region of Chikkamagaluru, Karnataka, one of India’s important cardamom-growing areas. The region’s cool, humid climate, shaded plantations and fertile soils provide favourable conditions for producing aromatic cardamom. Cultivars grown in and around Mudigere are valued for their well-developed capsules, attractive colour, strong fragrance and good seed quality, making them suitable for commercial cultivation.
Mudigere cardamom is commonly used in tea, coffee, sweets, desserts, bakery products, confectionery, spice blends and traditional Indian cuisine. Depending on the cultivar and curing method, the capsules can vary in size, colour, aroma and essential-oil profile. Proper harvesting, cleaning and curing help preserve the characteristic fragrance and appearance, making quality Mudigere-grown cardamom suitable for domestic markets and export-oriented spice applications.
Mudigere cuttivars
Mudigere cardamom cultivars are associated with the Mudigere region of Chikkamagaluru, Karnataka, one of India’s important cardamom-growing areas. The region’s cool, humid climate, shaded plantations and fertile soils provide favourable conditions for producing aromatic cardamom. Cultivars grown in and around Mudigere are valued for their well-developed capsules, attractive colour, strong fragrance and good seed quality, making them suitable for commercial cultivation.
Mudigere cardamom is commonly used in tea, coffee, sweets, desserts, bakery products, confectionery, spice blends and traditional Indian cuisine. Depending on the cultivar and curing method, the capsules can vary in size, colour, aroma and essential-oil profile. Proper harvesting, cleaning and curing help preserve the characteristic fragrance and appearance, making quality Mudigere-grown cardamom suitable for domestic markets and export-oriented spice applications.
Malabar cardamom
Malabar Green Cardamom is a traditional type of small cardamom cultivated in the Western Ghats of South India, particularly across the cardamom-growing regions of Kerala and Karnataka. It is known for its oval to slightly elongated capsules, attractive green colour and pleasant aromatic character. The pods contain numerous small, dark seeds rich in essential oils, giving the spice its distinctive sweet, warm and refreshing fragrance.
Malabar Green Cardamom is widely used in tea, coffee, sweets, desserts, confectionery, bakery products, spice blends and traditional Indian cuisine. The mature capsules are carefully harvested and cured to preserve their natural colour, aroma and flavour. Its versatility, aromatic quality and culinary value make Malabar cardamom suitable for food processing, spice blending and international export markets.
Badi elaichi
Badi Elaichi, commonly known as Large Cardamom, is an important Indian spice primarily cultivated in the Eastern Himalayan region, especially in Sikkim, Darjeeling and parts of Northeast India. The spice is characterized by its large, dark reddish-brown to brown capsules and distinctive smoky, warm and earthy aroma. The pods contain numerous dark seeds with a strong flavour, making large cardamom quite different from small green cardamom.
Badi Elaichi is widely used in curries, biryani, pulao, meat preparations, spice blends, soups, sauces and traditional Indian cuisine. The mature capsules are harvested and carefully dried or cured, traditionally using controlled smoke, which contributes to their characteristic smoky fragrance. Its bold flavour, natural aroma and culinary versatility make Badi Elaichi valuable for food processing, spice manufacturing and international export markets.
Badi elaichi
Badi Elaichi, commonly known as Large Cardamom, is an important Indian spice primarily cultivated in the Eastern Himalayan region, especially in Sikkim, Darjeeling and parts of Northeast India. The spice is characterized by its large, dark reddish-brown to brown capsules and distinctive smoky, warm and earthy aroma. The pods contain numerous dark seeds with a strong flavour, making large cardamom quite different from small green cardamom.
Badi Elaichi is widely used in curries, biryani, pulao, meat preparations, spice blends, soups, sauces and traditional Indian cuisine. The mature capsules are harvested and carefully dried or cured, traditionally using controlled smoke, which contributes to their characteristic smoky fragrance. Its bold flavour, natural aroma and culinary versatility make Badi Elaichi valuable for food processing, spice manufacturing and international export markets.
Bengal cardamom
Bengal Cardamom is a traditional cardamom type associated with the eastern and northeastern parts of India, where the warm, humid climate and suitable soil conditions support cardamom cultivation. It is valued for its distinctive aroma, warm flavour and naturally aromatic seeds. Depending on the type and growing region, the capsules may vary in size and colour, with the spice offering a rich fragrance that works well in both culinary and traditional applications.
Bengal Cardamom is commonly used in curries, rice dishes, meat preparations, spice blends, tea, sweets and other traditional foods. After harvesting, the capsules are cleaned and properly dried or cured to help retain their natural aroma and flavour. Its strong aromatic character and versatility make it suitable for spice processing, food manufacturing and domestic as well as export markets.
