Cardamom Pods: How do we check the Quality of Green Cardamom?
Green Cardamom Pods (Choti Elaichi) are one of the most common Indian spices used in a number of our dishes, both sweet and savoury. The green cardamom comes from the species Elettaria cardamomum. The pods are harvested before the plant reaches full maturity.
Once harvested, the fresh cardamom pods are taken to high-temperature driers to dry out. Post-drying, the pods are sorted into different grades either manually by skilled women or by machines at larger-scale operations wrt their size, appearance and colour.
After grading, cardamom pods are differentiated into different sizes like 8MM Bold, considered the top grade. There are several different grades like 7MM, 6MM and 5MM accompanied while grading into different sections. The quality and Price of Green Cardamom are based on its Pod Size. Bigger the pod Size, the more the number of seeds and the probability of having dark black seeds inside. In fact, the greater oil and aroma content will be better in bigger size pods.
Cardamom can be of light and dark green colour. Colour is the most crucial aspect to consider while buying cardamom. However, if the cardamom pods look too green, there may be artificial colours used to make them seem fresh. If they look yellowish or pale white, they may either be fully matured or too old. Rub cardamom pods between your fingers to see if there is any colour being released. If not, you are having a good quality Green Cardamom.
Having long experience in the cardamom Industry, Trupery sources Green Cardamom of Kerala Origin from western ghats. The major reason for this is that certain regions are producing specific quality level that suits desired standards in Green Cardamom. This is just because of the growing conditions and climatic effects on the cardamom plant.
The best and unique way to source or buy authentic fresh cardamom is from Trupery, where procurement happens from the ground ie farm level and delivers it to you at your doorstep without losing its freshness and aroma.