Description
Cardamom otherwise known as Malabar cardamom, true cardamom or small cardamom second only to pepper in its importance during the Renaissance period, is often qualified as the Queen of Spices because of its very pleasant aroma and taste. The Western Ghat forest of the Malabar coast, India, is the center of origin and diversity for cardamom and it mi
Table of Contents
Introduction. Botany, Crop Improvement and Biotechnology of Cardamom. Chemistry of Cardamom. Agronomy and Management of Cardamom. Nutrition of Cardamom. Viral Diseases of Cardamom. Diseases of Cardamom (fungal, bacterial and nematode disease). Insect Pests of Cardamom. Harvesting and Processing of Cardamom. Industrial Processing and Products of Cardamom. Cardamom Economy. Properties and End-Uses of Cardamom. Cardamom - Future Vision. Yield Gaps and Production Constraints in Cardamom. Large Cardamom (Amomum subulatum Roxb.). False Cardamoms. Appendix 1. Specification for Cardamom Appendix 2. Selected Recipes
