Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/1868| Title: | Cardamom ( Book Chapter) |
| Authors: | Parthasarathy, V A Prasath, D |
| Keywords: | cardamom Elettaria cardamomum trade botany genetic improvement varieties nutrition management harvest post-harvest processing value addition essential oil, oleoresin oil composition uses quality standards grade specifications adulteration issues |
| Issue Date: | 2012 |
| Citation: | Handbook of Herbs and Spices: Second Edition 1, pp. 131-170 2012 |
| Abstract: | Cardamom is one of the most expensive spices in the world. India's warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian cardamom truly unique in terms of aroma, flavour, size and parrot green colour. Cardamom has well -established medicinal and culinary values, and is used in a wide range of sweets and confectionery. In this chapter, we have consolidated scientific information available on genetic improvement, varieties, horticultural technologies and post-harvest processing. Cardamom's uses in traditional medicine, pharmacological properties and applications in food industry are also discussed. |
| URI: | http://hdl.handle.net/123456789/1868 |
| Appears in Collections: | CROP PRODUCTION |
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