Sri Lankan cardamom is known for its sweet, floral aroma and warm, slightly citrusy flavor. Often referred to as the “Queen of Spices,” it adds a unique touch to both sweet and savory dishes. Our cardamom is carefully harvested and processed to maintain its essential oils, ensuring premium quality and freshness in every batch.
Ceylon Cardamom is often considered a premium variety in the global spice trade, used in culinary, medicinal, and cosmetic applications. They are grown in the central highlands of Sri Lanka, and is celebrated for its superior aroma, flavor, and quality. It has Higher volatile oil content, making it highly sought-after in the premium export market and it has Brighter color and fresher aroma compared to Indian or Guatemalan varieties
Ceylon Cardamom, True Cardamom, Green Cardamom
Elettaria cardamomum
Sri Lanka (Central Highlands – Kandy, Matale, Nuwara Eliya, Badulla)
Typically shade-grown in forest gardens; organic and sustainable practices are common.
Bright to deep green pods (high chlorophyll retention)
Jumbo (8mm+), Bold (6-8mm), Small (<6mm)
1-2.5 cm (Depending on grade)
Firm, plump, well-formed, and intact
Black to dark brown, sticky due to high oil content
Sweet, spicy, intensely aromatic, and refreshing
≤ 12%
≥ 4% (Higher in Ceylon cardamom compared to other varieties)
≤ 1%
≤ 8%
≥ 2%
Store away from sunlight and moisture to preserve color and aroma. Can keep 12-24 months if stored correctly. Store in Cool, dry place below 20°C
Used in curries, desserts, teas, and spice blends (e.g., Garam Masala)
Helps digestion, improves oral health, detoxifies the body
Used in perfumery, cosmetics, and aromatherapy
Applications in pharmaceuticals and oral care products
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Ceylon Cardamom
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Indian Cardamom
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Guatemalan Cardamom
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