Quality Appraisal of Small Cardamom (elettaria Cardamomum Maton) Sourced from A, B and C Zones of CHR in Idukki District of Kerala, India

Abstract Cardamom is one of the most important commercial spices grown and exported from India. More than 80% of production in India is from Cardamom Hill Reserve (CHR) of Idukki district in Kerala, India. There has been a demand to study the quality attributes of cardamom produced in CHR of Idukki district comprising of A, B and C zones. Highest essential oil content was recorded in cardamom samples from zone A. Maximum litre weight was recorded from zone C. The percentage of bold capsules (> 7 mm) was maximum in A zone compared to B & C zones. Number of seeds/ capsule from A and C zones were significantly higher when compared to B zone. Seed: Husk ratio and weight of one capsule did not vary significantly among the three zones. Chemical profiling of essential oil from the three zones revealed the highest content of 1,8-cineole(ether) and α-terpinyl acetate(ester) in cardamom from zone A followed by zone B and zone C. The intrinsic quality of cardamom is mainly attributed to these two compounds. The proportion of 1,8-cineole and α-terpinyl acetate did not vary among different zones and the mild spicy flavor attributed to α-terpinyl acetate is prominent in cardamom capsules from Idukki irrespective of zones when compared to camphory odor due to 1,8-cineole. Physical and chemical quality parameters of cardamom from three zones are compared and discussed.