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Black Cardamom Whole Pods Export
Kochi, Kerala, India
Black cardamom pods for spice blends and international wholesale exports
Shipping Information
Exporter details revealed after verified importer registration
Black cardamom whole pods are the sun-dried or flame-dried seed pods of Amomum subulatum, a spice botanically distinct from green cardamom and valued for its bold, smoky-camphor aroma profile. Used across South Asian, Chinese, and Vietnamese cooking in slow-cooked meats, rice dishes, biryanis, and spice blends - and increasingly in craft spirits, tea blends, and artisan food manufacturing in Western markets. India is the world's dominant exporter of black cardamom, accounting for approximately 97% of global shipments by volume. The US, Australia, Canada, and UK together represent over 65% of India's black cardamom export destinations, with US shipments growing 68% year-on-year through 2024-25. Kochi serves as the primary processing, grading, and export hub for Indian black cardamom, with pods sourced from Sikkim and the Northeastern growing regions consolidated and shipped through Cochin Port.
| Attribute | Details / Value |
|---|---|
| Botanical Name | Amomum subulatum |
| Common Names | Black cardamom, large cardamom, hill cardamom, brown cardamom, Nepal cardamom |
| Form | Whole dried pods, seeds intact |
| Drying Method | Traditional flame/smoke drying (bhatti); sun-dried available on request |
| Color | Dark brown to black outer pod; tan-brown seeds inside |
| Moisture Content | Max. 12% |
| Total Ash | Max. 9% |
| Aflatoxin | Below 2 ppb (EU) / Below 20 ppb (US FDA) |
| Pesticide Residues | EU MRL compliant reports available on request |
| Shelf Life | 24 months from processing date in airtight storage |
| HS Code | 0908.31 (cardamom, neither crushed nor ground - whole pods) |
| Growing Origin | Sikkim, West Bengal, Arunachal Pradesh - graded and exported via Kochi |
Black and green cardamom are separate species with entirely different flavor profiles and culinary uses. Green cardamom is floral and sweet, used in desserts, chai, and confectionery. Black cardamom is smoky, resinous, and camphor-forward - used in slow braises, meat marinades, rice dishes, and savory spice blends like garam masala and pho spice packets. Buyers sourcing for South Asian grocery distribution, restaurant supply, or ethnic food manufacturing need both, but they serve different menu applications. Substituting one for the other is not possible in quality-conscious formulations.
Traditional black cardamom is dried over wood fire - a process called bhatti drying - which gives the pods their distinctive smoky character. Smoke-dried black cardamom carries trace polycyclic aromatic hydrocarbons (PAHs) from the drying process. EU regulations (EC 1881/2006) set limits for PAHs in smoked products and dried spices. Exporters supplying the EU should carry PAH test reports per shipment. Sun-dried black cardamom, which avoids the smoking process entirely, is available as an alternative for buyers in regulated markets with stricter limits. Confirming the drying method and requesting the relevant test report is standard practice in EU spice procurement.
India supplies approximately 97% of global black cardamom by volume, with primary growing regions in Sikkim, West Bengal, and Arunachal Pradesh. Kochi is where this production converges for grading, quality testing, and export. The Spices Board of India, headquartered in Kochi, maintains export certification and quality oversight. Cochin Port (INCOK) has established phytosanitary inspection and refrigerated container handling infrastructure specifically for spice exports - reducing fumigation and documentation delays that affect other origin ports.
India's total spice exports reached a record $4.72 billion in FY2024-25, up 6% year-on-year. For black cardamom specifically, Kochi-based exporters offer fully documented supply chains from farm to export warehouse, ingredient-level PAH and pesticide testing, and Spices Board export licensing - the documentation package that US and EU importers need for FSMA compliance and EU MRL audits. With India holding a near-monopoly on global supply, sourcing from an established Kochi exporter rather than re-export traders in third countries gives buyers direct access to origin pricing and fresher stock.
1 kg, 5 kg food-grade kraft bags with inner PE liner; 25 kg jute bags with food-grade liner; 50 kg jute sacks for bulk commodity buyers. Vacuum-sealed retail packs available for private label orders. Export master cartons in 5-ply corrugated.
FSSAI, APEDA, Spices Board of India Export License, HACCP, Organic (NPOP/NOP for US buyers), Kosher, Halal on request. Per-shipment lab reports for pesticide residues, aflatoxin, PAH levels, and heavy metals. Phytosanitary Certificate issued by Plant Quarantine Authority on each shipment.
No. They are different species with different flavor profiles. Black cardamom (Amomum subulatum) is smoky, bold, and camphor-forward - used in savory dishes, slow-cooked meats, and spice blends. Green cardamom (Elettaria cardamomum) is floral and sweet - used in chai, desserts, and confectionery. They are not interchangeable in culinary applications.
Yes. Traditional flame-dried black cardamom can carry trace PAHs from the smoking process. EU
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