On Susheela's 1.5-acre farm, the cardamom doesn't grow in the open. It grows under the shade of areca nut and coconut trees. And that’s the whole point.
Susheela knows that cardamom needs shade to grow well. So, she applies that knowledge by intercropping it directly beneath her areca nut trees. She’s been growing cardamom this way for the last two years, creating a farm where the crops help each other and produce a fruitful harvest.
She farms organically, using only farmyard manure and compost — no synthetic inputs or additives. If you ask her about the switch to organic, she says there's been no real challenge in it; she enjoys this way of farming.
Cardamom is a spice that shows up more often than people realise. In chai, biryani, payasam, in garam masala, and even in coffee. Its popularity mostly comes from its aroma, which is strong and noticeable even in small amounts. The aroma is all in the oil, within the seeds. The simple thumb rule is: the greater the diameter of the pod, the greater the oil content and thus more aroma and flavour. It’s also widely used for its role in digestion, and is traditionally used to ease bloating and settle the stomach after a heavy meal.
If you’re looking to pick up some high-quality cardamom for yourself, here’s what to look for:
- Trust your nose: Fresh cardamom should have a sweet, floral, slightly citrusy aroma. Pods with little or no scent are usually past their prime.
Look for naturally green pods: Choose pods that are olive green to light green. Avoid pods that are pale yellow, heavily browned, or unnaturally bright green, as some may be artificially coloured.
Check the pod: It should feel plump, firm, and tightly closed. Pods that are shrivelled, split open, or crack easily may have lost their essential oils—and much of their flavour.
