Cardamom processing
Practical Action
4. A tolerance of 5% of the next lower size is permissible.
5. MN: Cardamom that does not conform to any of the grades from MEB to ML is packaged
under the grade MN (Non-specified).
Grinding
Cardamom capsules are usually sold whole. Grinding can be a method of adding value to a
product. However, it is not advisable to grind spices. After grinding, spices are more vulnerable
to spoilage. The flavour and aroma compounds are not stable and will quickly disappear from
ground products. The storage life of ground spices is much less than for the whole spices. It is
very difficult for the consumer to judge the quality of a ground spice. It is also very easy for
unscrupulous processors to contaminate the ground spice by adding other material. Therefore
most consumers, from wholesalers to individual customers, prefer to buy whole spices.
Packaging
Cardamom capsules can be packaged in polythene bags of various sizes according to the market
demand. The bags should be sealed to prevent moisture entering. Sealing machines can be used
to seal the bags. Attractive labels should be applied to the products. The label needs to contain
all relevant product and legal information – the name of the product, brand name (if
appropriate), details of the manufacturer (name and address), date of manufacture, expiry date,
weight of the contents, added ingredients (if relevant) plus any other information that the
country of origin and of import may require (a barcode, producer code and packer code are all
extra information that is required in some countries to help trace the product back to its origin).
See the Practical Action Technical Brief on labelling for further information on labelling
requirements.
Storage
Dried cardamom capsules must be stored in moisture-proof containers away from direct sunlight.
For long term bulk storage, polythene-lined gunny bags (strong sacks made from jute fibres)
inside wooden boxes are used. The polythene bags help to preserve the green colour of the pods.
It is essential that the capsules are fully dry before they are placed in the gunny bags for
storage. Any moisture within the bags will cause the capsules to rot. The stored cardamoms
should be inspected regularly for signs of spoilage or moisture. If they have absorbed moisture,
they should be re-dried to a moisture content of 10%.
The storage room should be clean, dry, cool and free from pests. Mosquito netting should be
fitted on the windows to prevent pests and insects from entering the room. Strong smelling
foods, detergents and paints should not be stored in the same room as they will spoil the
delicate aroma and flavour of the cardamom.
Standards
Moisture (%)
Volatile oil (%)
Extraneous matter (% by weight)
Mould (% by weight)
US Government requirements and
ASTA
<11.0
<3.0
0.5
1.0
British Standard
<13.0
<4.0
Equipment suppliers
This is a selective list of suppliers of equipment and does not imply endorsement by Practical
Action.
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