CARDAMOM

PROCESSING AND VALUE ADDITION

Consumers prefer bold capsules with uniform size having its original dark green colour. The produce should be free from fungal growth, dust particles or any foreign materials. The cardamom should be dried properly. There should not be any smokey smell and charred appearance. In general, clean and hygienic products with good appearance are preferred in the market. The natural colour, flavour and its aroma are lost due to mismanagement and defective ways of handling during the course of harvesting, curing, packing and storing

The different methods of processing include Sun-drying , Artificial drying and Bleaching. The important products are oleoresins and seed powder.

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