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{{Short description|Variety of cardamom}}
{{Use dmy dates|date=July 2019}}
{{Infobox geographical indication
| name = Alleppey Green Cardamom
| image = Cardamom Anakkara.jpg
| image_size = 200px
| caption =
| description = [[Cardamom]] grown in southern [[Western Ghats]]
| type = Agricultural
| area = Southern [[Kerala]] <br> [[Kongu Nadu|Western]] and Southern [[Tamil Nadu]]
| country = India
| registered = 2007–08
| material =
| official website =
}}
'''Alleppey Green Cardamom''' is a variety of [[cardamom]] that originated from the present day of the [[States and union territories of India|Indian state]] of [[Kerala]]. The area of production of this variety of pepper spans across Southern Kerala, [[Kongu Nadu|Western]] and Southern [[Tamil Nadu]] along the [[Western Ghats]]. It finds mention in ancient [[Hindu]] texts and is one of the [[spices]] traded since antiquity.

== History ==
The spice is mentioned in ancient [[Hindu text]]s such as ''[[Arthashastra]]'', ''[[Susruta Samhita]]'' and ''[[Charaka Samhita]]''. In the fourth century BCE, it was traded with the [[Greeks]]. It later formed part of the spice trade with [[Ancient Rome|ancient Roman]]s, [[Arab]]s and other [[Europe|European]] kingdoms later. In 18th century, [[Travancore kingdom]] had monopoly over trade and export of cardamom in an understanding with the [[British Raj]]. This made all produce of cardamom in Travancore to be sold solely to the state depot at [[Alleppey]], which was the main trading port.<ref name="Kerala"/> This cardamom variety is called Alleppey cardamom not because it's grown in Alleppey rather it's because it was the main depot through which this cardamom was processed.<ref>{{cite news|url=http://articles.economictimes.indiatimes.com/2011-03-29/news/29357836_1_byadgi-chilli-cochin-ginger-vj-kurien|title=GI status to spice up branding of unique crop varieties|newspaper=[[The Times of India]]|date=29 March 2011|access-date=21 January 2013|archive-url=https://web.archive.org/web/20160305043105/http://articles.economictimes.indiatimes.com/2011-03-29/news/29357836_1_byadgi-chilli-cochin-ginger-vj-kurien|archive-date=5 March 2016|url-status=dead}}</ref>

== Cultivation ==
The crop is cultivated across the southern slopes of the [[Western Ghats]] at altitudes ranging from {{cvt|800-1300|m}}. It grows in [[sandy loam]] or [[clay loam]] soil with [[pH]] less than seven. The plant grows up to {{cvt|3|m}} tall. It is a [[rainfed]] crop, usually grown during the [[South-west monsoon]] season in July to September. The seeds are planted during the monsoon and the seeds germinate after five to seven weeks. The plants start bearing capsules in about three years after planting. Flowering commences during April-May and the fruits mature in about four months. The capsules are harvested during October-November and can be done multiple times in a single season.<ref name="Kerala"/>

The area of production of this variety of cardamom spans across Southern Kerala, [[Kongu Nadu|Western]] and Southern [[Tamil Nadu]] along the [[Western Ghats]]. It was one of the [[spices]] traded with Arabs, and later with Europeans.<ref name="Kerala"/>

== Description ==
It is one of the oldest and popular varieties of cardamom. It consists of mature unripened and dried fruits of ''[[Elettaria cardamomum]]'' plants of [[Alpinioideae]] sub-family. The [[spice]] is light green in color with three cornered capsule and wrinkled appearance. On average, it measures {{cvt|21|mm}} in length and {{cvt|8|mm}} in diameter. It has a pleasant sweet flavor with a fruity odor. The flavor is due to the presence of Terpinyl acetate, [[cineole]], [[Linalool]] and [[Linalyl acetate]]. Because of its high oil content, it is used for oil production which is used as a [[aromatic oil]] and [[disinfectant]].<ref name="Kerala">{{cite report|url=https://sites.cdit.org/wto/index.php/alleppey-green-cardamom|title=Alleppey Green Cardamom|publisher=[[Government of Kerala]]|access-date=1 December 2023}}</ref>

== Production ==
The harvested capsules are rinsed in running water. The cleaned capsules are dried on kilns to reduce the moisture content. The capsules can be dried naturally under the sun or using artificial methods. The dried capsules are separated into grades based on different parameters such as weight, size, color and odor. The cardamon is usually light green in color but might turn brown if the drying process is delayed after harvesting. It is usually stored in gunny bags at higher temperatures of up to {{cvt|65|°C}} with ventilation to prevent moisture accumulation.<ref name="Kerala"/>

== Geographical indication ==
It was declared as a [[List of geographical indications in India|Geographical indication]] in 2007–08.<ref>{{cite report|url=https://ipindia.gov.in/registered-gls.htm|title=Geographical indications in India|publisher=[[Government of India]]|access-date=1 December 2023|archive-date=3 December 2023|archive-url=https://web.archive.org/web/20231203233006/https://ipindia.gov.in/registered-gls.htm|url-status=live}}</ref> The application for registration was made by [[Spices Board]], Ministry of Commerce and Industry, [[Government of India]].<ref name="GIJ">{{cite web|title=GT Application No. 72|url=https://search.ipindia.gov.in/GIRPublic/Application/Details/72|publisher=[[Government of India]]|access-date=1 December 2023}}</ref>

== References ==
{{reflist}}

{{Geographical indications in Tamil Nadu}}

[[Category:Alpinioideae]]
[[Category:Kerala cuisine]]
[[Category:Tamil cuisine]]
[[Category:Piper (plant)]]
[[Category:Indian spices]]
[[Category:Spices]]
[[Category:Geographical indications in Kerala]]
[[Category:Geographical indications in Tamil Nadu]]

Alleppey green cardamom - Revision history

Lucillecrale: adding first post w/ infobox