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Cardamom (Elaichi)

Botanical Name Elettaria cardamomum Maton
English Name Cardamom
Family Name Zingiberaceae
Varieties Machine Clean & Sortex
Availability Whole / Grounded (Powder)

It has a strong, pungent and unique taste with an intense aroma. Its two varieties are very widely used. Black cardamom has a distinct aroma and is used to enhance the flavor of the dishes. It is the most common ingredient in indian cooking. It is a very cheap spice and is available in abundance. We provide whole cardamom in tightly packed pouches to restore the original aroma and also to preserve the original astringent taste which is its specialty.

  • Specifications

    Parameters Value
    Organic Extraneous Matter 4 % Max
    Inorganic Extraneous Matter 1 % Max
    Immature Shriveled & Insect Damaged Capsules 5 % Max
    Empty and Malformed Capsules 8 % Max
    Mass in g/l 300 g/l Min
    Moisture 12 % Max
    Total Ash 8 % Max
    Acid Insoluble Ash 2 % Max
    Volatile Oil (ml / 100gm) 1 % Min
  • Uses

    • India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of ‘Gahwa’ – a strong cardamom – coffee concoction . Indian cardamom enjoys a premium preference in the Middle East, Japanese and Russians who relish it for its distinct enriching properties.
    • It can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products.
  • Packing & Storage

    Packaging :200 gm / 500 gm / 15 kg / 20 kg / 50 kg. Bulk order are also available as per client's requirement.

    Shelf Life :24 months after manufacturing.

    Storage : In covered finished good shed, in dry atmosphere.