We are Scotch Bonnet Pepper farming company in We are looking for an opportunity to present my products directly to overseas markets. I think your order is a great opportunity for that. Supply sufficient of quality and quantity to meet buyer's demand. We are currently able to supply 500-1000 kg per week. If you are interested in dealing with us please reply to this.
We are leading supplier of Green Cardamom with specifications as follows .
1. SPECIFICATION(S)
- Shape: long oval
- Shell: strong, tough & no white spots
- Length: 2-5cm
- Round diameter: 1.5-2.5cm
- Moisture: 13.5% max
- Admixture: 1% max
- Color: brown or dark brown
- Seeds are agreeable aromatic & pungent
- Well dried & no fungus
Specifications: Cardamom
Commodity: Green Cardamom
Variety: AGB
Color: Deep Green, Fast Green
Size: Whole 6-7, 7-8, 8-9 mm or higher
Foreign Matters: Up to 2% Basis.
Immature Cardamom: Up to 3% by count Max.
Thrips: 3 by count Max.
Shelf Life: 24 Months
We are the main supplier of Black, Green and Brown Cardamom with the following specifications. We are assured to give you the best deal with the best quality and service as we have done to all of our buyers all over the world.
1. SPECIFICATION (S)
-Shape: oval-elongated
-Hull: strong, hard and no white spots
-Length: 2-5cm
-Round diameter: 1.5-2.5cm
-Humidity: 13.5% max
-Mixture: 1% max
- Color: brown or dark brown -
Seeds are suitable aromatic and pungent -
Well dried and no fungus
Specifications: Cardamom
Product: Green Cardamom
Variety: AGB
Color: Dark Green, Fast Green
Size: Whole 6-7, 7-8, 8-9mm or more
Foreign matter: up to 2%.
Immature Cardamom: up to 3% in number Max.
The Thrips: 3 in number Max.
Shelf life: 24 Months
Drying: Sun Dried
Available sizes : -
Medium green - 5.5mm to 7mm
Bold Green - 6mm to 7mm
Jumbo Bold - 6.5mm to 8mm
Super Fat-7.5mm to 8mm
HEALTH BENEFITS: -
Cardamom, the "Queen of Spices," is a highly sought-after Indian export prized for its intense aroma and complex flavor. Cultivated in the southern states of Kerala, Tamil Nadu, and Karnataka, India's cardamom boasts a rich history dating back centuries.
Cardamom, the "Queen of Spices," is a highly prized condiment native to the evergreen rainforests of the Western Ghats in South India. For centuries, India has been a leading producer and exporter of cardamom, its unique aroma and flavor gracing cuisines around the world. This following description delves into the details of Indian cardamom, specifically geared towards its export market.
Botanical Bounty:
Two main varieties of cardamom reign supreme in India:
Green Cardamom (Elettaria cardamomum): The most popular type, boasting a fresh, intensely aromatic flavor and a light green color.
Black Cardamom (Amomum subulatum): Possessing a smoky, medicinal aroma and a dark brown exterior, often used in savory dishes.
Indian cardamom cultivation flourishes in the states of Kerala, Karnataka, and Tamil Nadu, where the ideal tropical climate with abundant rainfall provides the perfect growing conditions. Cardamom plants thrive in the shade of taller trees, their green lanceolate leaves framing delicate white flowers that mature into capsule-shaped fruits containing the precious seeds we know as cardamom.
The Art of Cardamom Processing:
The meticulous processing of cardamom is as crucial as its cultivation. Once the fruits reach maturity, they are hand-picked to ensure optimal quality. The fruits then undergo a curing process under the sun or in low-heat dryers to preserve their vibrant green color and release their essential oils, which contribute to the distinctive cardamom aroma. Subsequently, the dried fruits are carefully split open to reveal the jet-black seeds within, which are then graded and sized for export.
In conclusion, Indian cardamom is a treasure trove of flavor and aroma, meticulously cultivated, processed, and exported to meet the discerning demands of international markets. Its unique characteristics and commitment to quality make Indian cardamom a highly sought-after spice, certain to grace palates and enhance culinary creations around the globe.
