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Big Black Cordamom (Badi Elachi) is considered to be the `Queen of Spices’. India is the largest producer and exporter of this spice, accounting for more than 60% of the total world production and total world trade. The demand for large cardamom in the export market is increasing steadily. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods, medicines and beverages. They are available in different colors. The color depends on how they are processed: green cardamom is sun-dried (preferred in India); brown cardamom is oven-dried (most popular elsewhere in Asia and in Europe) ; and white cardamom (United States) is bleached. Large cardamom quality characteristics are different from that of small cardamom. The fruit is 4 to 6 times size of small cardamom. Valued for its acceptable taste, flavour and aroma, large cardamom is used in rice preparations and meat dishes, besides a wide range of beverages and sweets.

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A favorite herb in India, Cardamom is considered to be one of the most expensive spice after saffron and vanilla. It is an aromatic fruit of a ginger-family perennial native to India. It is used in a variety of cuisines today, medicinal uses and beverages. The pods can be used whole or split when cooked in meals. Otherwise, the seeds can be taken out from the pods, bruised and fried before adding main ingredients to the pan or pounded with other spices as required. Keep the pods whole until use.