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Cardamom curing, drying and size grading

Post-harvest curing of small cardamom is critical for retaining the green colour and volatile oil that determine export grade. ICAR-IISR and Spices Board protocols specify pre-cleaning, washing in 2% sodium carbonate, then drying at 45-50 degC in flue-cured kilns or improved bhattis for 22-30 hours, achieving 8-10% moisture.

Key parameters

  • Drying Temperature: 45-50 degC for 22-30 hours
  • Final Moisture: 8-10% moisture content
  • Grading Criteria: size (bold/small) and colour (green/yellow/brown)
  • Purpose: retain green colour and volatile-oil content for export

Implementation and adoption

Cured capsules are graded by size (AGEB, AGB1, AGB2 for 8-7-6 mm bold to small) and colour for domestic and export markets, with green-saver formulations giving best price realization.

See also: Cardamom Small, Cardamom Leaf Blight, Cardamom Root Rot, Cardamom Shade Management, Cardamom Stem Borer.

References

  1. Cardamom cultivation practices - ICAR-IISR. https://www.indianspices.com/sites/default/files/cultivation_practices-Cardamom.pdf