Did you know that after vanilla and saffron, cardamom is acknowledged as the “Queen of Spices” as it is the priciest spice in the world? Likewise, cardamom is a much sought after spice as it contains a gamut of active ingredients. Additionally, it is an ideal foil for cooking and medicinal purposes. Uniquely, cardamom is said to be the oldest known spice in the world with a history dating back to over 4000 years. Cardamom in Sri Lanka is grown in the districts of Kandy, Matale, Kegalle, Nuwara Eliya, Ratnapura and a part of Galle.
Why is cardamom in Sri Lanka sought after globally?
Sri Lanka, being a tropical island in the Indian Ocean has garnered a gilt-edged reputation as a premier spice producer and exporter. By the same token, today, high-quality Sri Lankan spices are exported around the world. In like manner, there is a steady demand for Cardamom in Sri Lanka as a high-net-worth export crop. The cardamom industry in Sri Lanka is mainly in the hands of exporters who purchase the product from cultivators. Additionally, in order to maintain quality, these exporters, carefully dry, clean and sort the cardamom, before being packed for export.
Due to our influence in the global cardamom supply chain, Sri Lanka has been categorized as the Ceylon Cardamom type in the global spice market. Moreover, cardamom in Sri Lanka is exported in varieties of green and light green. In contrast, the green varieties of cardamom have a more sophisticated and mellow flavour. While, each cardamom pod contains about 10-15 tiny black, superbly aromatic seeds and that’s mostly where the magic lies. By all means, Sri Lankan cardamom exporters play an important role in supplying to the global demand by way of green cardamom pods, oil and powder.
Why do chefs like Cardamom in Sri Lanka?
Cardamom in Sri Lanka is widely used, in giving an aroma and taste to rice, chicken, beef curry or tea on a rainy afternoon. When I bite into a cooked cardamom pod in a prepared dish, the avalanche of flavours I encounter comprise, flowers, pepper and citrus. Indeed, their intensity and warmth comfort me wholly. Surely, just a pinch of this spice will transform any dish up a notch.
When it comes to baking, green cardamom’s strong flavour and warm notes make it the ideal addition. Notably, cardamom is also a popular addition to many beverages and is one of the key spices in Turkish coffee. What’s more, it is also great for smoothies. Why not add a pinch of cardamom to your smoothies for a boost of flavour. In essence, cardamom can also be added to curries, and there are several ways to do that. Thus, the popular option is to shell the seeds, discard the pods, then bruise the seeds by crushing them slightly and sautéeing them in oil. Remember, this can be done with other whole spices, before adding the rest of your ingredients.
Cardamom facts:
- Cardamom is the third most expensive spice in the world after saffron and vanilla. Having said that, you don’t need to break the bank to enjoy it.
- The cardamom plant is a member of the ginger family and grows to about 5m in height, sprouting tiny fruit in the shape of pods.
- Guatemala is the largest producer of cardamom, followed by India.
- Apart from using in cooking, cardamom has been revered for its medicinal properties.
- Cardamom was used in rituals in ancient Egypt and was later used by the Greeks and Romans in oils and perfumes.
- The world production of cardamom accounts for around 36000 tonnes per year. It is cultivated in India, Tanzania, Sri Lanka, and Guatemala.
- The largest importers of cardamom are Saudi Arabia, Kuwait, the USA, Japan, etc.
- According to the United Nations Conference on Trade and Development, 80 per cent of cardamom’s total consumption occurs in the Middle East.
Cardamom in the Arab world
Cardamom trade is hugely influenced by Arab countries, particularly Saudi Arabia. To put it lightly, if Saudi Arabia stops drinking cardamom coffee, the cardamom growers will be out of business. As can be seen, in Arabian countries, cardamom is used as an additive in coffee. In short, the cardamom spice gives the brew a greenish tint and a heady fragrance. In fact, in some variations, it is the cardamom, and not the coffee, that is the dominant flavour
Definitely, a well-prepared pot of Arabian coffee is nearly a universal symbol of hospitality on the Arabian Peninsula. For the most part, during the period between Ramadan and the Hajj, the Muslim pilgrimage to Makkah, consumption increases. This is the time millions of Muslims enter the country as pilgrims. Additionally, the demand is especially high one month before Ramadan. This is because, during the holy month, making cardamom coffee is a daily task in every family, in preparation for the breaking of the fast.
Growing Cardamom in Sri Lanka
Cardamom is grown in hilly areas of wet zones of upcountry. However, mid-country are also most preferable for growing this spice. Altogether, well-distributed rainfall between 1500 – 2500mm per annum is essential for growing the crop to acceptable standards. The crop is mainly grown in shady conditions as shade is an essential factor for cardamom growth. Hence, it is commonly grown under natural forest cover. Cardamom can be propagated both through suckers and seedlings. But suckers are better and commonly used. Meanwhile, suckers are planted 5cm below the ground level. In time, cardamom starts to bear at the 3rd year after planting. The cropping season is September to January. By the time, capsules are picked before they fully ripen and clipped off using scissors.
Harvesting is done at 3 to 6-week intervals for around 03 months. Harvested capsules are washed with water to remove dirt. When it comes to drying, it is done in hot air barns known as ‘Green curing’. Here, capsules are spread on shallow wire mesh bottomed trays and placed on shelves in the chamber at 45-50oC. At this instant, the drying process will be over in about 35 – 40 hours in the curing chamber. In the meantime, the trays are racked over and their position interchanged every 10 – 12 hours. The final product is stored away from strong sunlight and in black polythene sacks to preserve the colour.
How can you purchase cardamom in Sri Lanka?
For culinary purposes, cardamom in Sri Lanka can be purchased in supermarkets or online through Kapruka.com. By and large, it is available in the form of pods in packets or you can find them in powdered form. If you have cardamom pods, keep them whole as pods in an airtight container until you are ready to use them. Overall, the flavour of cardamom is very strong, so you will need to use only one or two pods.
