A cardamom field in the Cardamom Hills, which stretch over three hundred kilometres inland from Kerala, running parallel to the Malabar Coast. Like most spices, the cardamom plant requires a hot, humid climate. It thrives in humus-rich but marshy soil, in the shade of evergreen trees. The rootstock consists of a sturdy tuber and fleshy roots, from which reed-like stems sprout, bearing lanceolate leaves up to fifty centimetres long that clasp the stem. The flowering shoots are shorter and form spikes up to fifty centimetres long near the ground, bearing greenish-white to purplish-violet flowers. These develop into egg-shaped fruits or capsules. – 1990

In the Cardamom Hills, an Indian woman is gathering cardamom seeds. The harvest is a delicate process: the pods must be picked just before they ripen, otherwise they will burst open and scatter their seeds. For this reason, they are cut off one by one with scissors, taking care not to damage unripe pods or new flowers. On average, a cardamom field yields two thousand kilograms of green fruit per hectare, which loses two-thirds of its weight during drying. – Kerala – 1990

Cardamom (Elettaria cardamomum) originates from southern India and Sri Lanka and belongs to the ginger family. In India, it is grown particularly in the states of Kerala (e.g. in the Idukki district) and Tamil Nadu, in shaded gardens or plantations. The pod-like fruits are harvested by hand when they turn a bright green colour. Each pod contains small black seeds inside, which are responsible for the intense aroma. Cardamom is one of the world’s most valuable spices and is often referred to as ‘green gold’ due to its significance. – Kerala – 1990

This man is holding a bowl of fresh green cardamom pods. Cardamom is considered the third most expensive spice in the world, after saffron and vanilla. It is prized for its complex, aromatic flavour and is used in a variety of ways. Cardamom is an essential ingredient in curries, teas (such as masala chai), desserts and baked goods worldwide. In traditional medicine, it is valued for its digestive and anti-inflammatory properties. – Kerala – Calicut – 1990

Cardamom is considered the third most expensive spice in the world, after saffron and vanilla. It is prized for its complex, aromatic flavour and is used in a variety of ways. Cardamom is an essential ingredient in curries, teas (such as masala chai), desserts and baked goods worldwide. In traditional medicine, it is valued for its digestive and anti-inflammatory properties. – Kerala – Calicut – 1990

A woman manually sorting green cardamom pods in Thekkady, Kerala. The pods are sorted by size and quality, often using woven baskets. Premium quality is frequently marketed as ‘Handpicked Excellence’. – 1990

Women from Thekkady in Kerala sort and clean cardamom pods by hand. They use traditional, flat wicker baskets to ‘winnow’ the cardamom or sort it by hand according to size and colour. Green cardamom (Elettaria cardamomum) is regarded as the ‘queen of spices’ and is grown in the cooler mountainous regions of southern India, known as the Cardamom Hills. Harvesting and subsequent cleaning are carried out almost entirely by hand, making cardamom one of the world’s most expensive spices after saffron and vanilla. – 1990

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