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With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.
However, some 95% of cardamom produced in India is for domestic purposes, [33] [18] and India is itself by far the most important consuming country for cardamoms in the world. [34] India also imports cardamom from Sri Lanka. In 1903–1904, these imports came to 122,076 kg (269,132 lb), valued at Rs. 1,98,710.
A Maharashtrian fast food dish that originated in Maharashtrain cuisine, it is native to Maharashtra and has now become popular in most metropolitan areas in India, especially in those of central and western Indian states [47] such as Gujarat and Karnataka. [48] Pav in Marathi means a small loaf of bread. Bhaji in Marathi means vegetable dish.
It is one of the oldest and popular varieties of cardamom. It consists of mature unripened and dried fruits of Elettaria cardamomum plants of Alpinioideae sub-family. The spice is light green in color with three cornered capsule and wrinkled appearance. On average, it measures 21 mm (0.83 in) in length and 8 mm (0.31 in) in diameter.
The Spices Board of India has started an online campaign, called the Spice Train, to educate Indians about the country's rich spice heritage [2] Spices Board provides information on several spices grown and exported from India [ 3 ] [ 4 ] The Spice Park of Spices Board India for cardamom and pepper is situated at Puttady .
Amomum subulatum, also known as black cardamom, hill cardamom, [2] Bengal cardamom, [2] greater cardamom, [2] Indian cardamom, [2] Nepal cardamom, [2] winged cardamom, [2] big cardamon, [3] [4] or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae.
Elettaria cardamomum, commonly known as green cardamom or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom that has a sharp, strong, punchy aroma.
The dried fruits are widely sold in markets and are relatively expensive, while fresh fruits are sold in production areas. [11] In dried seeds and pods, the major oil components are 1,8-cineole and (E)-nerolidol. [12] In fresh seeds, the major component of the essential oil is 1,8-cineole, followed by sabinene and geraniol. [11]