Cardamom (whole) - 25g

Cardamom, known as the “Queen of Spices” is one of Sri Lanka's most precious condiments. Many historical sources mention cardamom as a flavouring and medicinal crop. Cardamom is mainly used in the food industry as a flavoring agent in curry or meat dishes, sweets, confectioneries, bakery products, and as an ingredient of curry (masala) powder. Cardamom syrup is used for flavoring beverages and drinks such as coffee or tea.

The medical compendium "Charaka Sanhita" written during the 2nd century, refers to cardamom as an ingredient in some drug preparations. Cardamom was brought to an article on international trade by Arab traders. It is also recognized as a potent aromatic, stimulant, carminative, stomachic, and diuretic in Ayurveda and Chinese medicine.

Sri Lankan cardamom can be found in the central hill country of Sri Lanka where the elevation is above 600M. In Sri Lanka, cardamom is found in the agroecological regions of the wet and intermediate zones of up country. Kandy, Matale, Kegalle, Nuwara Eliya, Rathnapura, and a part of Galle are the major growing districts.

The third year after planting is when cardamom begins to blossom. Cropping season is from September to January. Pods are picked before they are fully ripened and clipped off using scissors. Harvesting is done at 3 to 6-week intervals for around 03 months. To remove debris and capsules affected by borer attacks, harvested pods are rinsed with water. 

Green curing, a method of drying is done in hot-air barns. In the chamber, which is heated to 45–50 °C, capsules are spread out on shallow wire mesh-bottomed trays and arranged on shelves. The drying process in the curing chamber will be finished in 35 to 40 hours. Every 10 to 12 hours, the trays should be turned over and their positions switched. After drying, pods are rubbed on wire mesh to remove stalks and then winnowed. The final product is stored away from strong sunlight to preserve the color.

Cardamom has a long history of use in both food and medicine. This spice is particularly well-known for its seed pods, which have a distinctive flavor and scent. Cardamom is frequently used as a flavoring and spicy ingredient in curries and confectionary products because of its well-known gastronomic value and flavoring capabilities. This spice offers tremendous promise for the creation of innovative, processed functional foods and nutraceuticals with added value since it contains a variety of bioactive and volatile components with excellent potential, including antioxidant, antihypertensive, gastroprotective, and antibacterial. Cardamom essential oil has aromatherapy potential and is also useful for the digestive system. The major components present in cardamom essential oils are α-terpinyl acetate, 1,8-cineole, and linalool. 

Store whole or ground cardamom in an air-tight container away from heat, light, and moisture. When stored properly, ground cardamom will retain its freshness for approximately a year. Whole cardamom will stay fresh indefinitely, but should always be stored away from heat and moisture.