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Defination of Large Cardamom Seeds

Want something delicious to eat and lovely to smell? Cardamom comes from seeds inside the husks of a flowering plant. Native to India, it has a strong scent and taste. It is used in both cooking and medicine and can be ground up and baked in a wood-burning oven, or it can be pressed to create an oil.
Cardamom also has a cooling property, similar to mint, however not quite as strong. It is one of the more expensive spices (actually, it's right behind saffron) and is in the same family as ginger. Medicinally, it is used as an antiseptic and to treat heartburn, nausea and stomach disorders. Chewing cardamom can improve bad breath, too.

Description of Large Cardamom Seeds

Cardamom are the dried seed capsules of a small group of species or plants belonging to
the family Zingiberaceae which contain seeds possessing a pleasant characteristic aroma
and flavour. These are broadly grouped into categories:

Large cardamom - Bada Elaichi (Aframomum and Amomum species)

There are three popular varieties (cultivars) of large cardamom in Sikkim, viz.,
Ramsey, Golsey and Sawney. The varietal differences were described by Gyatso et al.
(1980), Subba (1984) and Rao et al. (1993) (see Table 10.1). In addition to these popular
varieties, there are several other varieties such as Ramla, Chivey Ramsey, Garday Seto
Ramsey, Ramnag, Madhusay, Seto Golsey, Slant Golsey, Red Sawney, Green Sawney
and Mingney (Gupta and Borethakur 1986). Rao et al. (1993b) reported a promising
variety Barlanga from higher altitudes with desirable high yielding characters like
maximum ratio of mature tillers to productive spikes (1:3.6) and bold size capsules (with
50 to 80 seeds). Surveys carried out by Biswas et al. (1986) revealed that Ramsey and
Ramla are well suited to higher altitudes, Golsey for lower altitudes and Sawney widely
adaptable to different elevations.

Cultivation

The main conditions for growing large cardamom are:
. Temperature range (ºC): max. 14-33; min. 4-22
. Season: April-September
. Annual precipitation: 200-250 cm (well distributed throughout the year)
. Altitude range: 765-1675 m above MSL
. Morphology: 4-5 distinct types
. Average life of a plant: 20 years
. Bearing period: max. 6-10 years and steady yield throughout
. Flowering and fruiting: four months from April to July
. Harvesting: September-January; peak period - late October to mid December.

Main Uses

Due to its pleasant aromatic odour, large cardamom is used for flavouring various
vegetables and meat preparation in Indian dishes. It is also used as a flavouring agent in
confectionery, hot or sweet pickles and in beverages. Large cardamom seed and powder
are used as essential ingredients in mixed preparation and spice masala mixtures.

Essential oil, oleoresin, encapsulated flavour, cardamom cola, large cardamom
flavoured biscuits and large cardamom flavoured liquors are some of the products
developed for diversifying the uses of large cardamom (CFTRI 1994). Encapsulated
flavour is prepared by spray drying a blended solution of large cardamom oil and gum
acacia solution. Cardamom cola is prepared by blending caramel acid, large cardamom
flavour and carbonating the mixture. Volatile oil of large cardamom, with a mixture of

Large Cardmom Seed Rates in Rs. 175/275 (per Kg.)

Note :- Rate of the products Mention in the Website will be verified by day to day fluctuation in the Indian Agro Market Actual Rate of the Products will be provide at the time of final Confirmation of Order

elichi seeds

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