Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds, cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years. Industrial processing and related technological aspects of these products are covered here.

1. BY
SENTHAMIZH SELVAN.T
GREEN CARDAMOM
PROCESSING

2. • This exotic spice has an intoxicating, rich aroma with
complex flavours of sweet floral notes, camphor,
lemon, mint and a hint of pepper.
• The third most expensive spice in the world
after saffron and vanilla.

3. OTHER NAMES
French: cardamome
German: Kardamom
Italian: cardamomo
Spanish: cardamomo
Burmese: phalazee
Chinese: ts’ao-k’ou
Indian: chhoti elachi
Indonesian: kapulaga
Malay: buah pelaga
Sinhalese: enasal
Tamil: elam
Thai: grawahn
Malayalam: Yelakkai

4. HISTORICAL BACKGROUND
OF CARDAMOM
Cardamom, first
used around the
eighth century, and
is a native of India.
The origin of
cardamom is
believed to be in the
rain forests of the
Western Ghats
(Malabar coast)in
South India.

5. It is found in the ancient Vedic texts such
as taiteraya Upanishad, which is believed
to be written 3000 BC
It was also in Charaka Samhita and
Susrutha Samhita dated to 1000 B.C., also
mentioned this spice as of a great
medicinal value.

6. A document, the Ebers Papyrus, dated to about 1500 BC, chronicles
that ancient Egyptians were using it for medicines, embalming and
other ritualistic practices
They also chewed the pods for clean teeth and fresh breath.

7. A 1000 years ago, Vikings first discovered cardamom during their travels
and brought it back to Scandinavia and Germany.
Even today it is still used in cakes, bread, meat loaf and in a mulled wine
called, ‘glogg’, which is traditionally drunk at Christmas time.
A 1000 years ago, Vikings first discovered cardamom during their travels
and brought it back to Scandinavia and Germany.
Even today it is still used in cakes, bread, meat loaf and in a mulled wine
called, ‘glogg’, which is traditionally drunk at Christmas time.

8. With the growth of trade,
the Asian
countries became the
attractive destinations
for Greek and the Roman
traders.
Greek traders records of
4 BC state that two
varieties of cardamom
were being imported
from India –
an inferior variety
called amomon,
and a superior variety
called kardamomon.
With the growth of trade,
the Asian
countries became the
attractive destinations
for Greek and the Roman
traders.
Greek traders records of
4 BC state that two
varieties of cardamom
were being imported
from India –
an inferior variety
called amomon,
and a superior variety
called kardamomon.

9. In 325 BC the soldiers of
Alexander introduced
cardamom to the
European countries after
going back from India.
1st century AD the
Romans, imported huge
quantities of cardamom
from India .
It is believed that Cleopatra
got her palace scented with
cardamom to welcome
Mark Anthony.
Around 176 AD, cardamom
was among the imported
items liable to duty in
Alexandria.

10. Cardamom was brought to Gautemela Initially by German Coffee
Planter in 1914.
But it's Guatemala, which only started growing the spice in the
1920s, that's the biggest commercial producer today, overtaking
India and Sri Lanka.

11. TOP CARDAMOM PRODUCING
COUNTRIES
1 2
4 5
3

12. TOP CARDAMOM
IMPORTING COUNTRIES

16. TYPES OF CARDAMOM

18. GREEN CARDAMOM
PODS

19. CARDAMOM POWDER

20. BLACK CARDAMOM

21. WHITE CARDAMOM

22. CARDAMOM SEEDS

23. CARDAMOM OIL

24. PRE -HARVEST

25. BOTANICAL
CLASSIFICATION
• Kingdom-Plantae
• Order-Zingiberales
• Family Zingiberaceae
• Genus Elettaria
• Species cardamomum
Part used as spice: Fruit,
Seed

26. VARIETIES OF
CARDAMOM
Generally there are two types of cardamom
namely:
1.Elettaria cardamomum (Small cardamom , green
cardamom, true cardamom)
2.Amomum subtulatum (Large cardamom, black
cardamom, brown cardamom, Bengal cardamom,
Kravan, Java cardamom)

27. AGRONOMY MANAGEMENT
S.NO PARAMETERS REQUIREMENTS
1 Annual rainfall ranges 1500-4000mm
2 Temperature 10-35o
C
3 Altitude 600-1200m above Mean Sea Level
4 Soil Deep black loam
5 Season June – December
6 pH 5.0 – 6.5
7 Humidity level 75%

29. STEP 1: SEEDS AND SOWING
Seedlings/suckers can be used for propagation.
Seedlings are transplanted to secondary nursery beds when they are
about 6 months old.
STEP 2: OVERSHADE
To protect the seedlings from sun.
STEP 3: WEEDING
It has to be done once in 20–25 days to keep nursery beds free from
weeds.
STEP 4:PREPARATION OF THE FIELD
Dig pits of 60 cm x 60 cm x 60 cm size and fill with compost and top soil.
Contour planting may be done in slopy areas.

30. STEP 5:SPACING
larger types : 2.5 x 2.0 m. Smaller types : 2.0 x 1.5 m
STEP 6:IRRIGATION
Generally Cardamom is grown as a rain fed crop, but provide
sprinkler irrigation during summer for increased yields.
STEP 7:MATURATION
The tree produces flowers after it is 2-3 years old. The first crop of seed
capsules is harvested in the third year after
STEP 8:HARVEST& YIELD
The yield ranges from 200 - 250 kg/ha.

31. HARVESTING

32. HARVESTING
• The cardamom plants start bearing 2–3 years after planting
seedlings or suckers. Panicles appear from the bases of
plants from January onward, and flowering continues from
April to August or even later.
• Generally, flowering is highest during May–June.
• Fruits mature in about 120 days after flowering. Fruits
are small trilocular capsules containing15–20 seeds.
• On maturity, seeds turn dark brown to black.
• Healthy cardamom plant produces about 2000 fruits
annually, weighing about 900 g.

33. Time and Stage of Harvesting
• Harvesting commences in August–
September and extends into February–
March of the next year.
• Generally, in the peak season,
harvesting is done at fortnightly
intervals and is completed in 8–10
rounds

34. PICKING
Two types of picking are practiced:
1.LIGHT PICKING- only matured capsules are picked;
2.HARD PICKING- semi mature capsules also are
picked.

35. Mostly women labourers are employed for
harvesting

38. POST-HARVESTING

39. 1.CLEANING
• The first stage is to remove dust and dirt using a winnowing basket or by
using machine.

40. 2.WASHING
• The capsules are washed thoroughly in water to
remove any soil that has adhered to them.

41. 3.CURING
• Soaking green (wet) capsules immediately after
harvest in 2 per cent sodium carbonate solution for 10
min fixes green colour during subsequent drying and
storage.
• Quick dip of capsules in hot water at 40 °C and
dipping capsules for 10 min in 2 per cent sodium
carbonate had helped in better retention of green
colour of cured capsules.
• Pre-soaking of capsules in copper formulations and
chemicals like NAA, IAA, GA and magnesium
sulphate helped to retain more chlorophyll compared
to other treatments.

42. 4.DRYING
• Cardamom capsules carry moisture levels of 70–80% at
harvest.
• For proper storage, the initial moisture level has to be
brought down to 8–10%.
• Cardamom capsules need to be dried within 24 h, any
further delay would result in deterioration of green colour
and appearance.
TYPES OF DRYING:
1.Sun Drying 2. Artificial drying

43. a).SUN DRYING

44. b).ARTIFICIAL DRYING
DRIER TEMP(°c) DRYING TIME(hrs)
Through flow dryer 50 °C 22 h
Solar cardamom dryer - 3 days
Cross-flow electric dryer 55 °C 18–20 h
Bin dryer 55 °C 10–12 h.
Kiln drying 45–50 °C 18–22 h
Sun drying - 5-6 days
Electrical dryer 45 - 50 °C. 10–12 h

46. 5.BLEACHED CARDAMOM
• Bleaching can be done either with dried cardamom
capsules or freshly harvested capsules as starting
material.
• Fresh capsules soaked for 1 h in 20 per cent potassium
metabisulphite solution containing1 per cent hydrogen
peroxide solution degrade the chlorophyll.
• Drying of these capsules yield golden yellow colour.

47. TYPES OF BLEACHING:
(a)Sulphur bleaching
(b)Potassium meta bisulphite bleaching
(c)Hydrogen peroxide bleaching
(d)Conventional bleaching.
(e)

48. 6.GRINDING
• For grinding, conventional mills like plate mill or
hammer mill or pin mill are employed.
• The particle size of the ground spice may vary from 250
to 700 microns depending on the end use.
• Vacuum-packaged ground cardamom stored at 5 °C
retained flavour for longer periods.
• Polyester/aluminium foil/polyethylene laminate with its
outstanding, moisture, oxygen and odour barrier
properties can offer a long shelf life of over 180 days
under normal conditions for cardamom powder.

49. 7.GRADING

51. I)GUATEMALAN GRADES
Jumbo Green - extra-large green small cardamom pods
Imperial Best Green - large green pods
Fancy Green Extra - extra green pods
Fancy Green - medium sized green pods
Imperial Mixed Green - large pale green pods
Mixed Green - pods of assorted colors
Mixed Green Split - medium sized open green pods
Yellow Mixed - medium/large closed yellow pods
Mixed Yellow Quality (MYQ) -medium sized
lightbrown cardamom for grinding
Seeds - cardamom with the husks removed

52. II)SRILANKAN GRADES
• Kandy type – relatively large, dark
greenish colour.
• Copernicus type – Slightly smaller than
the kandy,colour generally green.
• General faq. type – Small cardamoms
with grey–green colour

53. III)INDIAN CARDAMOM
GRADES

54. GRADES OF CARDAMOM
(SMALL)
1. Bold: is a popular export grade; 90% and above of the capsules have a diameter of
6.5 mm and above, matured and greenish in colour. Lt. Wt. is 415 g.
2. Super Bold: is a very special variety. All capsules are matured greenish and have
a diameter of above 8 mm. Lt. Wt. is more than 450 g.
3. Extra Bold: the best in the export market.All capsules are matured, greenish and
have a diameter of 7 mm and above. Lt. Wt. is 435 g.
4. Bulk: this grade of cardamom is produced as it is. It contains matured and
immature capsules of all sizes from black, yellow and split cardamom.
5. Small: small-size cardamom between 5.5 mm and 6.5 mm in size. Cleaned
and dust removed, husk and black capsules. Lt. Wt. is around 385 g.
6. Open/Splits: more than 60% of capsules are open and the colour is partly
greenish/ pale yellow. All capsules are matured and are 6.5 mm and above in
size.
7. Seeds: black/brown colour seeds are the original content in every cardamom
capsule.The husks are fully removed. Lt. Wt. is around 550–600 g.
8. Fruit: fruits are generally over-matured capsules, slightly yellowish in colour
and Lt. Wt. over 425 g.

55. WHOLE CARDAMOM
SPECIFICATION

56. GROUND CARDAMOM
SPECIFICATION

57. CARDAMOM SEEDS
SPECIFICATION

58. 8.STORAGING & PACKAGING
• Cardamom is stored in gunny bags lined with 300 gauge polyethylene
and sometimes packed in wooden chests lined with moisture proof
kraft paper or polyethylene.
• Cardamom dried and maintained at or below 10 per cent moisture
retains the original colour and avoids mould growth.
• It should be protected from absorption of moisture, contamination with
foreign odours, microorganisms or insect infestation.

59. YIELD OF CARDAMOM OIL AT
DIFFERENT STORAGE LEVELS

60. N
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61. VALUE ADDED PRODUCTS

63. HEALTH BENEFITS
CURES BAD
BREATHE
WEIGHT LOSS LOWERS BP

64. THANK YOU FOR YOUR
ATTENTION…

65. REFERENCES
• http://agritech.tnau.ac.in/horticulture/horti_sp
ice%20crops_cardamom.html
• http://simplymelange.com/cardamom/
• http://www.planetayurveda.com/library/ella-
cardamom-elettaria-cardamomum
• Cardamom: The Genus Elettariaby P. N.
Ravindran, K.J. Madhusoodanan