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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.
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. [5]
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.
Pink flowers are borne near the ground and give way to red, fleshy fruits containing shiny brown seeds, which are typically 3–5 mm in diameter. [7] The spice, known as Ethiopian cardamom, false cardamom, or korarima, [2] is obtained from the plant's seeds (usually dried), and is extensively used in Ethiopian and Eritrean cuisine.
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.
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.