Cardamom Advances in Breeding, Production and Quality

Cardamom (Elettaria cardamomum Maton), popularly known as the "Queen of Spices', belongs to the Zingiberaceae, or ginger family. It is a large-sized herbaceous perennial, and the dried fruits (seed pods) are marketed as one of the most expensive and valued spices. Cardamom is valued for its unique aroma and flavour which holds significant position in global culture and commerce. It is used in cuisines, perfumes and traditional medicines all over the world. This book provides a holistic introduction to cardamom, starting with its cultural, historical, and economic significance, and going on to detail its genetic wealth, cultivation practices, pest and disease management, chemistry, pharmacological properties, food safety, marketing and export. It includes aspects of cardamom genetic resources, varieties and cultivars of cardamom from all over the world especially in major growing tracts in Asia and Southeast Asian nations.