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Hindi Name: Choti Elaichi

Botanical name: Elettaria cardamomum

Family name: Maton Zingiberaceae

Commercial part: Fruit (Capsule)

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Among the producers of cardamom Southern India and Sri Lanka have the maximum output along with Guatemala that has become the most important producer today. The Indian cardamom is slightly smaller but more aromatic than other varieties of it. Two South East Asian species, Siam cardamom and round cardamom (Jawa cardamom) from Indonesia have good cardamom flavor and can be taken as substitutes for Indian cardamom.

Cardamom is the dried fruit of a herbaceous perennial and in India it is mainly grown in Kerela, Tamilnadu, Karnataka and on the shady slopes of the Western Ghats. Warm humid climate, loamy soil rich in organic matter, distributed rainfall, special cultivation and processing methods all combines to make Indian cardamom truly unique in aroma, flavor, size and color.

Indian cardamom has a history as old as human civilization and today is among the most exotic and highly prized spices.