Seed & Germination
Cardamom seeds are carefully planted in shaded nurseries in Idukki, where warm temperatures between 20–30°C and high humidity create perfect conditions for sprouting over 6–8 weeks. The young seedlings develop under filtered sunlight.
Plantation & Cultivation
Seedlings are transplanted to forested hillsides between 800–1400 meters altitude. The tropical wet climate brings annual rainfall of 2500–3000 mm. Cardamom thrives under the natural shade of tall trees, with cool air and dappled sunlight.
Care & Maintenance
Farmers use organic compost and natural pest control, avoiding chemicals. Consistent moisture and shade management prevent scorching and maintain humidity.
Harvesting
Harvest season runs from October to March. Skilled workers handpick ripe green pods carefully, preserving essential oils and aroma.
Drying & Sorting
Pods are sun-dried for 10–15 days at controlled temperatures between 35–45°C to prevent loss of volatile oils. After drying, pods are sorted for premium quality.
Historical Cultivation
Cardamom has been cultivated in Idukki for over 2000 years, embedded in Kerala’s spice heritage. It was traded along ancient spice routes connecting India to Rome and beyond.
Packing & Shipping
Cardamom pods are packed in moisture-proof packaging to maintain freshness, then shipped worldwide, prized for superior quality and unique regional characteristics.