|Cardamom Size||6mm, 7mm, 8mm|
|Shelf Life||1 Year|
|Grade Standard||Food Grade|
|Country of Origin||India|
|Min. Order Quantity||1 Container|
Green Cardamom, now and then cardamon or cardamom is a flavor produced using the seeds of a few plants in the genera Elettaria and Amomum in the family Zingiberaceae. It is one of the rarest spices as said by the Green Cardamom exporters. The two genera are local to the Indian subcontinent and Indonesia filled with green cardamom suppliers. They are perceived by their little seed units: three-sided in cross-area and shaft molded, with a slim, papery external shell and little, dark seeds; Elettaria cases are light green and more modest, while Amomum cases are bigger and dim brown.
Species utilized for cardamom are local all through tropical and subtropical Asia and supplied through the Green Cardamom suppliers in India. The principal references to cardamom are found in Sumer and the Ayurvedic literary works of India. Nowadays it is additionally developed in Guatemala, Malaysia, and Tanzania. The German espresso grower Oscar Majus Klöffer acquainted Indian cardamom with development in Guatemala before World War I; by 2000, that nation had become the greatest maker and exporter of cardamom on the planet, trailed by India. It is one of the rarest spices for day to day use is very difficult to even cultivate.