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Alleppey Green Cardamom: The Green Gold of India
Geographical Indication (GI) Application No. 72
Alleppey Green Cardamom is not merely a spice; it is a grade of excellence that asserts quality recognized globally. Originating from the ancient hills of Travancore in Kerala, India, this unique variety of Elettaria Cardamomum (specifically the 'Mysore' cultivar) represents the pinnacle of spice cultivation.
Historical Significance
The history of cardamom in India is as old as human civilization itself. Known as "Ela" in Sanskrit scriptures and "Elattari" in vernacular Malayalam, it has been traded since prehistoric times. From the Greeks and Romans who imported it as a digestive aid to the spice wars fought by European powers, the Western Ghats have always been the epicenter. Historically, the Raja of Travancore held a monopoly on the trade, mandating that all produce be sold at the main depot in Alleppey—the most important port of the time. It was here that the "Alleppey Green" grade was born, reserved specifically for export due to its superior quality.
Terroir and Cultivation
Cultivated in the lush, shade-loving forests of the Western Ghats, specifically in the districts of Idukki, Palghat, Wynad, and Trivandrum, Alleppey Green thrives at elevations between 800 and 1300 meters.
Important Fact: Alleppey Green Cardamom and Idukki Green Cardamom are effectively the same product. The name "Alleppey" comes from the historic port of shipment where the spice was processed and exported, while the district of Idukki is the primary region where it is cultivated today.
The terroir is characterized by:
- Soil: Loamy forest soil rich in organic matter (pH 4.0–6.0).
- Climate: Warm and humid with well-distributed rainfall (1500–3550 mm/year).
- Environment: Grown as an under-crop beneath the canopy of forest trees.
Unique Characteristics & Chemical Profile
The "Alleppey Green" grade is distinguished by its uniform green color, three-cornered ribbed appearance, and specific chemical profile that yields a mellow, floral flavor rather than a harsh camphorous one.
| Feature | Specification |
|---|---|
| Oil Content | 7.5% – 11.3% (Significantly higher than other grades) |
| Size | Diameter: 5–8mm | Length: >21mm |
| 1,8-Cineole | ~34.2% (Low levels ensure less harshness) |
| Terpinyl Acetate | ~34.5% (High levels ensure floral notes) |
The Art of Processing
The signature green color is not natural to the dried pod; it is achieved through a meticulous Kiln Drying process. Unlike sun drying, which bleaches the capsule, kiln drying involves:
- Harvesting only mature capsules.
- Immediate washing to remove soil.
- Controlled heating: Staged from 40°C to 55°C over 24-30 hours.
- Strict temperature ceilings (<65°C) to prevent the pods from splitting and losing their precious volatile oils.
Source: Spices Board of India, Geographical Indications Registry Application No. 72.