Spice India English

Profi Ii ng Spices 2

Small Cardamom: The Green Capsule that Greens Life

Small cardamom (Elettaria cardamomum (L.) Maton), globally acclaimed as the 'Queen of Spices,' is indigenous to the monsoon forests of the Western Ghats in South India. However this crop is now cultivated in countries like Guatemala, Sri Lanka, Tanzania, Vietnam, Papua New Guinea, EI Salvador, Thailand, Laos and Cambodia. It is one among the most expensive spices, ranking third, the first and second being saffron and vanilla respectively. The high value is for its pleasant aroma, delicate pungency and light warm sensations. The aromatic fragrance it exudes is sufficient to induce any individual and drag the one towards the gorgeous and mouth-watering delicacies prepared with the spice. Small cardamom is used by grinding seeds into powder or by using seeds (grains) as such or by using whole pods. Cardamom adds the right, much-needed flavor and aroma to any food item particularly when cracked just before being tossed in either pungent or sweet dishes.

History

The earliest reference to cardamom is on a clay tablet from the ancient city of Nippur, Sumaria dated back to 2000 BC, which indicates that

12 September 2016

K. Vasanthakumar Professor of Horticulture, School of Plant Sciences,

Haramaya University, Eastern Ethiopia email: vasantkau@gmail.com

G.S. Sreekala sistant Professor, Dept. of Plantation Crops and Spices,

College of Agriculture, Vellayani, Trivandrum, Pin: 695 522, email: drsreekalags@gmail.com

cardamom was mixed with bread and added to soups. Cultivation of cardamom can be traced back as early to 4th century BC in the monsoon forests of Western Ghats in Southern India. Today this area is known as the Cardamom Hill Reserve (CHR).

There are documented references of cardamom in Sanskrit literature (2nd to 4th century BC) like Charaka Samhita and Taittiriya Samhita (Weiss, 2002). The Greeks were pioneers in importing cardamom and subsequently Romans started importing cardamom from India. The inferior grades were called 'amomon' and the superior grades were named 'kardamomon.' It was recognized as the most po ular oriental spice in the Roman cuisine. The British colonial period was responsible for spread of cardamom plantations in suitable agro-ecological tracts of South India. Cardamom was gathered from the forest plants till 18 th century and as the demand for the spice increased, systematic cultivation started by the beginning of 19th century.

Production

India's one time monopoly in cardamom has been broken by Gautemala now as the largest producer and exporter. Delegating India to a second position, Guatemala produces around 23,000 metric tonnes annually as against Indian production of around 11,500 metric tones.

...

Spice India English

Promising Varieties of Cardamom and their Characteristics

Variety/ Pedigree/ Organization Salient features Year of Parentage Release

Mudigere- 2 Clonal selection Reg Res Early maturing, suitable for

1984 from open- Station, high density planting, round,

pollinated Malabar Mudigere, bold capsules, essential oil Univ of Agri yield of 8 %., suitable for hill

type Sciences zones of Kamataka Chikmagalur Dt, Kamataka

PV-2 A selection from Cardamom Res Early maturing, long panicles,

2001 open - Station (KAU) large, bold capsules, high dry

pollinated Pampadumpara yield of cardamom, essential

Vazhukka type Idukki Dt, oil yield of 7 %, tolerant to Kerala stem borer and thrips, suitable

for Idukki, Kerala

ICRI -7 A hybrid clone Indian Regular yielder, high oil

1992 developed from Cardamom Res content, deep green long bold cultivar Njallani Institute capsules, moderately tolerant

(Spices Board) to pests, diseases and slightly Myladumpara drought conditions ., Idukki Dt, recommended for VVayanad,

. Kerala Kerala

IISR A selection from Indian Inst of Possess extended flowering Avinash open pollinated Spices Res, period, retaip. dark green colour

2001 seedlings of Appangala, of capsules even after Malabar type Kamataka processing, suitable for planting

in valleys, tolerant to rhizome rot, capsule borer, recommended for Kamataka and VVayanad

Njallani or A selection from Farmer's High yielder, capsules very bold Green Gold open pollinated selection from (>70 % of cured cardamom

2001 Vazhukka type Idukki, Kerala above 7 mm width), high

(Released by quality, average yield 1600 kg! I Sebastian ha

Joseph)

14 September 2016

Spice India English

Palkulangara Land races from Progressive Capsules > 8 mm bold, high I and 2 Vazhukka type Farmer Joy yielding, low incidence of

Peter, Munnar, pests/diseases., performs well in Kerala

Tanzania produces on an average 600 tonnes per year. Area under cultivation in Sri Lanka is approximately 5400 hectares with about 700 tonnes production. The crop is now getting popular in virgin forests of Papua New Guinea and is restricted to private estate owners. Productivity is highest in Guatemala (>350 kg/ ha) followed by India (150 kg/ha).

Transitional spread

Small cardamom is said to be introduced in Sri Lanka from India during early 19th century and from there to Guatemala by 1920's with the help

of a New York broker. Small cardamom has a history of 200 years of domestication in Sri Lanka and about 85 years of domestication in Guatemala. In less than a century, Guatemala emerged as the world leader. German settlers introduced cardamom to the U sambara Mountain area of Tanzania in the 1890' s though large scale cultivation started there only in1954, with the distribution of a nucleus source of 10 seedlings to farmers by the Amani Botanical Garden in the Usambaras.

Botany and Varieties

, Small cardamom is a tall, herbaceous perennial with branched sub-terranean rhizomes from which

16 September 2016

rainfed conditions, areas with less shade, suitable for Idukki district, Kerala

arise several leafy shoots (pseudostems). Cultivated varieties are grouped into three groups primarily based on nature of panicles. They are 'Malabar' (bearing prostrate panicles), 'Mysore' (erect panicles) and 'Vazhukka' (semi-erect panicles).

Cardamom is used for adding taste, flavor and aroma to a wide variety of dishes. The data presented in Table 2 reveals a fair nutrient value of the spice owing to adequate proportions of several essential nutrients, vitamins and minerals.

The data further reveals fairly rich values for

dietary fibre, carbohydrates and medium values for calories, proteins and fats to RDA (Recommended Daily Allowance). Among the vitamins, B complex group contributes above average levels to RDA with a high of vitamin B6. Though the level of vitamin C is rather medium, cardamom lacks vitamin A.

Cardamom capsules reveal the presence of nine minerals with very rich value of manganese, high contents of iron, zinc, manganese, copper and rather medium levels of calcium, phosphorus and potassium. The above benefits are just a tip of a really huge iceberg. So it is highly worthwhile to make use of cardamom a part of our every day

Spice India English

Table 2: Nutrient Profile of Cardamom / 100 g

(USDA Nutrient Database, 2014)

Basic Components Nutrient Per cent Value RDA

Proteins 11g 19 % Water 8.3 g Ash 5.8 g Phyto-sterols 46mg Cholesterol Omg 0 % Dietary Fiber 28 g 70 % Calories Total calories 311 k cal 15.5 % Calories from 219 k cal carbohydrate Calories from fat 56 k cal Calories from protein 36 k cal Total 68 g 52.5 % carbohydrates Fats and Fatty Acids Total Fat 6.7 g 23 % Saturated Fat 680 mg Mono-saturated Fat 870 mg Poly-unsaturated Fat 430 mg Omegs-3 Fatty 120 mg Acids Omega-6 Fatty 310 mg Acids Vitamins Niacin 1.102 mg 7 % Pyridoxine 0.230 mg 18 % Thiamin 0.198 mg 16 % Riboflavin 0.182 mg 14 % Vitamin B 6 230 mcg 68 % Vitamin C 21 mg 35 % Vitamin A 0 IV 0 % Minerals Potassium 1.1 g 25 % Calcium 383 , mg 38 % Magnesium 229 mg 57 %

18 Septe~ber 2016

culinary habit and eating lifestyle. The percentage daily values are based on a 2000 calorie intake reference diet for all these values. Cardamom must be consumed on a daily basis as it provides sufficient dietary carbohydrates, calories, dietary fibre, proteins, minerals and vitamins.

Flavor components of cardamom

The fruity flavor and pleasant aroma of cardamom is due to the esters, terpinyl acetate and linalyl acetate. A camphor like note and characteristic mild pungency is contributed by 1,8- cineole. The terpene compounds, viz., sabinene, myrcene, limonene and terpinene also imparts the typical flavor and aroma of cardamom. Comparative data reveals that Indian cardamom is superior to Guatemalan and SriLankan cardamoms in terms of quality characters.

Health Benefits of Cardamom

1. The high concentration of linoleic acid improves blood circulation in the lungs by the blood thinning action; hence cardamom is beneficial for relieving the symptoms of asthma and bronchitis.

2. Oral administration of cardamom seeds is known for inhibiting the growth of cancer cells, with rare cases of completely destroying the cells.

3. Regular consumption of cardamom treats high cholesterol levels and reduces