Cardamom originates from the Indian subcontinent and Indonesia, specifically the Western Ghats’ evergreen forests in South India. Cardamom is also known as the “Queen of Spices” because it’s the third most expensive spice in the world, after saffron and vanilla.
Cardamom is widely used as a spice and flavoring in cooking, enhancing the taste of coffee, tea, and Scandinavian pastries. Cardamom offer health benefits, including supporting dental health, reducing inflammation, and protecting cells from oxidative damage.
Cardamom varieties in Kerala are Malabar cardamom, Mysore cardamom, Vazhukka cardamom ICRI-1 (Malabar),ICRI-2 (Mysore),PV-1,PV-2,IISR Vijetha, and IISR Avinash
MALABAR CARDAMOM
Malabar cardamom, also known as Elettaria cardamomum, is a tropical plant that produces the spice cardamom. It have a rich, warm, and subtly sweet scent, providing a more pronounced aroma than other cardamom varieties.
A slender, herbaceous plant that can reach heights of 10 feet, featuring long, lance-shaped leaves, vibrant red stems, and clusters of small flowers that may be white, red, or yellow.
It help with digestion, reduce inflammation, protect against damage from free radicals, lower blood sugar levels, and freshen breath.
MYSORE CARDAMOM
Mysore cardamom is a famous variety of cardamom from India, particularly from the Mysore region of Karnataka. It is celebrated for its unique flavor profile and is highly valued in the culinary world. It offers a spicy, slightly pungent taste that adds depth to both sweet and savory dishes
Mysore cardamom capsules are generally larger than those of other varieties, which can affect their yield.
VAZHUKKA CARDAMOM
Vazhukka is a cardamom cultivar that is a natural hybrid of the Malabar and Mysore types. This has several unique characteristics, such as a short plant height, vibrant bright green capsules, and a consistent, robust shape. Furthermore, it shows moderate resistance to pests and yields a higher dry weight per plant than both its parent varieties and other local options.
ICRI-1(Malabar)
It is an early maturing variety released from ICRI (Spices Board). The variety flowers profusely, have medium sized panicle with globose extra bold dark green coloured capsules. Yield potential 656 Kg/ha.
ICRI-2(Mysore)
ICRI-2 (Mysore): It is a variety released from ICRI (Spices Board). Performs well under irrigated conditions. Suitable for higher altitude. It has medium long panicles oblong bold and parrot green capsules. Tolerant to azhukal disease. Yield potential 766 Kg/ha.
IISR Avinash
It is a variety released from IISR, Calicut. It is resistant to rhizome rot and is highly suitable for planting in valleys. Yield potential 847 kg/ha.
ISSR Vijetha
It is a variety released from IISR, Calicut. Resistant to Katte disease and is recommended to moderate rainfall with moderate to high shaded mosaic (cardamom mosaic virus) infected areas. Yield potential 643 kg/ha.
PV-1 (Malabar)
It is a variety released from CRS, Pampadumpara of KAU. Early maturing variety with slightly ribbed light green capsules. Short panicle, close racemes, narrowly ellipsoid to elongate capsules. Yield potential 380 Kg/ha.
PV-2
It is a variety released from CRS, Pampadumpara of KAU. A variety of small cardamom suitable for cardamom hill reserves of the Idukki district. Yield potential 982 kg/ha. Capsule recovery 23.8%
Cardamom cultivation is an essential agricultural sector in Kerala, significantly contributing to the state’s economy and reinforcing its reputation as a global spice hub. The diverse range of cardamom varieties, sustainable farming practices, and ongoing research ensure this valuable crop’s continued success and advancement.