Cardamom is a native of Western Ghats in South India, and is popularly known as the queen of spices. It finds mention in an Ayurvedic medical treatise compiled in BC 1000. India was the traditional grower of cardamom. However, it is now cultivated in Guatemala, Sri Lanka, Thailand, Laos, Vietnam, Costa Rica, El Salvador and Tanzania too. Cardamom is cultivated in India in Kerala, Karnataka and Tamilnadu. Cardamom, a perennial bushy herb, is cultivated in a region which has heavy rainfall, cool climate and an elevation of about 3,000 ft MSL. Depending on the variety, about 1,000 to 4,000 seedlings can be planted in an acre of land. Cardamom grows as a semi-shade crop in forest land, or as an intercrop with areca nut. Cardamom plants normally start bearing capsules from the third year of their planting.

The useful part of cardamom is the dried mature fruit. Picking is carried out at an interval of 30 days from October to December. The post-harvest operation consists of washing, drying, cleaning, grading and packing. Sun-dried cardamom capsules are white in colour, whereas the cardamom dried in dryers are green in colour, and fetch a premium price. Cardamom is an important and popular flavouring spice, used to flavour curries, sweets, cakes and bread, and for other culinary purposes. It is also used as a masticatory agent and for flavouring coffee and confectionery. An essential oil is obtained by the steam distillation of seeds, which is used for flavouring processed food, beverages and liquors, and in perfumery too.