Why Kerala Cardamom Is the Queen that Tests Every Farmer
- KURINJY Premium Spices
- Nov 25
- 2 min read
When we enjoy the warm, fragrant punch of cardamom in our food, chai or payasam, it’s easy to forget what goes into producing this tiny green pod. Cardamom may be one of the world’s most prized spices—but it is also one of the hardest to grow.
At Kurinjy, where we work closely with Kerala’s spice plantations, we witnessed firsthand the skill, patience, and passion this crop demands. Here’s a look at why cardamom truly earns its crown.
A Delicate Diva in the Spice World
“Cardamom is the toughest crop a farmer can cultivate,” says veteran Kerala farmer.
Cardamom plants are extremely sensitive and fragile:
Prone to diseases
Easily attacked by pests
Highly reactive to changes in weather
Demands daily care – every leaf, every flower needs attention
Despite being the third costliest spice on earth (after saffron and vanilla), increasing production isn’t simple. Just one harsh summer, a single unexpected rain or dry spell can undo months of work.
Drying : The Step That Decides the Price
Once harvested, cardamom must be dried perfectly. Traditionally, this required wood-fired dryers. Farmers also using latest technology - heat-pump dryers to achieve superior quality Cardamom.
Harvesting : Human Skill Matters the Most
Cardamom harvesting is entirely done by skilled women who carefully pluck only the ripe capsules.
Machines can spray or weed, but pruning and harvesting remain deeply manual.
KURINJY Celebrates the Science and Soul of Cardamom
At Kurinjy, we work directly with Kerala’s Spice Farms where cardamom is grown with care and dedication. Understanding what goes into each pod is our way of honouring the farmers who make your daily food, chai and desserts taste magical and fills with Nature's bliss.
The next time you open a pack of Kurinjy Cardamom and Cardamom Mix Spices and breathe in that pure, sweet aroma—remember the craft, science, tradition, and heart behind every tiny green capsule.
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