Cardamom Powder

Cardamom Powder

• Appearance: Fine, light brown to dark brown powder, uniform in color.

• Aroma & Flavor: Strong, sweet, warm, and characteristic cardamom aroma.

• Texture: Smooth, free-flowing, no lumps or caking.

• Moisture Content: ≤ 10–12%.

• Foreign Matter: Free from husks, dirt, stones, and insects.

Cardamom Seeds

• Appearance: Dark brown to black seeds (from dehusked cardamom pods).

• Aroma & Flavor: Very strong, sweet, and pungent characteristic cardamom note.

• Moisture Content: ≤ 10%.

• Purity: Free from husk, dust, stones, and other adulterants.

• Size & Uniformity: Uniform seeds, not broken or shriveled.

Physical Characteristics

Chemical Characteristics

Cardamom Powder

• Volatile Oil Content: ≥ 2% (rich in cineole and α-terpinyl acetate which give aroma).

• Ash Content:

  • Total Ash ≤ 8%

  • Acid-insoluble Ash ≤ 1.5%

• Pesticide Residues: Within MRLs of importer.

• Aflatoxin & Heavy Metals: Must comply with Codex/EU/ASTA limits.

Cardamom Seeds

• Volatile Oil Content: Higher in seeds (≥ 4% typical).

• Ash Content: Within international standards.

• Residues & Toxins: Must meet international limits for pesticides, aflatoxins, and heavy metals.

Microbiological Characteristics Powder & Seeds

• Free from Salmonella, E. coli, yeast, and mold (ASTA/Codex standards).

• May undergo steam sterilization/irradiation for export.

Packaging Characteristics

Cardamom Powder

• Bulk Exports: 25 kg fiber drums or HDPE bags with liners.

• Retail Packs: 50 g – 1 kg laminated pouches or PET jars.

• Labeling: Name, net weight, grade, batch, date of packing, expiry, origin, and certifications.

Cardamom Seeds

• Bulk Exports: 25–50 kg jute bags with food-grade inner liners.

• Retail Packs: 50 g – 500 g pouches/jars.

• Labeling: Same as powder — must comply with importing country’s requirements.

Trade & Compliance

• Grades: Based on origin (Ceylon vs Cassia), purity, oil content, and fineness of grind.

• Shelf Life: 12–24 months (if stored in a cool, dry, airtight environment).

• Certifications: HACCP, ISO, FSSAI, Organic (if applicable), Fair Trade, ASTA compliance.

• Traceability: Should be traceable to the source (plantation/processing facility).