Green Cardamom for Cooking, Spices

Hindi : Bara Elaichi, Bengali : Bara Elaichi, Malayalam : Perelam, Punjabi : Bara Elaichi, Sanskrit : Brihadaela, Tamil : Periya yalam, Telugu : Peddayelaki, Urdu : Bara Elaichi, Gujarati : Elachi

FOREIGN NAME OF CARDAMOM

English : Black Cardamom, Nepal Cardamom, French : Cardamome noir, German : Nepal Cardamom, Chinese : Xiang Doukou, Nepalese : Elaa





Cardamom is the dried ripe fruit often referred as the “Queen of Spices” because of its very pleasant aroma and taste. Indian cardamom is offered to the international markets in different grades. India is a traditional exporter of cardamom to the Middle East countries. Indian cardamom enjoys a premium preference in the Middle East, Japanese and Russians who relish it for its distinct enriching properties. It is cultivated under the most favorable climatic conditions without using harmful fertilizers to ensure natural taste.

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to min