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 plant, and the dried fruits (capsules) are marketed as spice. Cardamom is one of the most expensive and treasured spices, 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, especially in major growing tracts in Asia and South-east Asian nations.