Cardamom, known as the “Queen of Spices” is a perennial herbaceous plant with a pseudo stem and thick irregular shaped rhizomes. Cardamom grows wild in the Western Ghats of Southern India. Many historical texts mention cardamom as a flavouring and medicinal crop. The medical compendium Charaka Sanhita written between the 2nd centaury A.D. refers to it as an ingredient in some drug preparations. Cardamom is also mentioned in Sanskrit texts of the 4th centaury B.C. in a treatise on politics called Kautilaya’s Arthasashasthra and in Taitirriya Samhitha where it is used in offering during ceremonies. In the 11th century in Indian cardamom was included in the list of ingredients for panchasugandha-thambula or five-fragrance betel chew in the Monasollasa or book of Splendour. It was also included in recipes from the court of Sultan of Mandu dating from about 1500 A.D. Cardamom was brought to an article of international trade by Arab traders and according to the Portuguese traveler Barbosa, in 1524 the international trade of cardamom was well developed.
Dried fruit or Cardamom capsule is the commodity of trade. Cardamom can be found as whole cardamom, cardamom seeds and ground form. It is also used in the extraction of oil and oleoresin. Cardamom is mainly used in the food industry as a flavoring agent in curry or meat dishes, sweets, confectionaries, in bakery products, and as an ingredient of curry (masala) powder. Cardamom Oil is used for flavoring of beverages and drinks such as coffee and tea.
Due to the unique flavor of green cardamom cultivated in Sri Lanka, formed by the country’s unique terroir, green cardamom produced in Sri Lanka is known as Ceylon Cardamom. There are three types of Sri Lanka grown cardamom and they categorized based on the shape of the inflorescence.
Address: 45/5, Welikadamulla Road, Mabola, Wattala, Sri Lanka.
Phone/Whatsapp: +94 76 990 8766