Hortiforum

General Info – Green Cardamom, True Cardamom

One of the most valued spices of the ancient Spice Trade and to this day one of the most expensive, Green Cardamom can be cultivated in tropical gardens.
Green cardamom are the dried seed pods from immature green fruits, tightly filled with seeds. Either whole seed pods can be used, or the seeds extracted and ground into Cardamom Powder. Cardamom has been traded for over a thousand years being prized for its distinctive flavour and the fresh aroma it produces when chewed, making it a natural breath freshener. To this day, Green Cardamom is the third most expensive spice by weight. Green Cardamom has a unique, enchanting flavour and aroma that blends sweetness and pungency, creating a complex profile likened to Pine, Pepper, Eucalyptus, Menthol, Citrus, and Camphor. It is widely used in South Asian cuisine, featuring in garam masala mixes, masala chai, biryanis, and curries. Additionally, it flavours traditional South Asian desserts like the dairy dessert Khira Sagara and the Indian ice cream Kulfi. Reflecting its global appeal, Cardamom is also used in traditional baked goods in Nordic countries.
Green cardamom is native to Southern India, where it is still widely cultivated. However, it is now commercially grown in various tropical regions, including Indonesia and Guatemala. While Green Cardamom thrives in tropical climates, typically at moderate elevations, it can also be grown in frost-free subtropical areas, though flowering and fruiting may be affected. Cardamom requires plentiful rainfall, exceeding 2000 mm annually, distributed throughout the year, with supplemental watering during dry periods. The ideal soil is well-draining loam or sandy loam that is fertile and slightly acidic to neutral. Cardamom plants prefer partial shade or filtered sunlight, such as the conditions found in a forest understory, and should not be exposed to prolonged direct sunlight. They typically begin fruiting within three years.
Green Cardamom is a member of the Zingiberaceae, or Ginger family, making it a relative of not only Ginger but also Turmeric and Galangal. Like its relatives, it is a herbaceous plant that forms a thick clump of vertical pseudostems with its dense green leaves give it a lush, tropical appearance. Unlike its well-known relatives, green cardamom does not produce edible rhizomes or impressive upright flowers. Leafless flowering stems emerge near the base of the plant, spreading horizontally. These stems produce butterfly-shaped flowers with white petals and red or pink flecks at the base. Once the shoots flower and fruit, they die off, similar to the lifecycle of a Banana stem.

Plant Profile/Properties