Our Products
From a kitchen jar to a 20-foot container.
Six ways to buy the same hand-harvested Himalayan cardamom. Pick the size, grade, and packaging that fits your shelf, your blender, or your warehouse.
Product range
Signature Jar
250g amber glassWhole bold-grade pods in a reusable airtight jar, sized for home cooks and gift sets.
Kitchen Pouch
500g resealableFood-grade pouch with one-way valve, our best-value size for regular home use.
Ground Powder
1kg food-serviceStone-milled from whole pods, vacuum-sealed same day. Ideal for restaurants and blenders.
Bulk Jute Sack
25kg export sackWholesale black cardamom cured on the line you specify, phytosanitary certified, ready for sea or air freight.
Pallet Load
500kg palletizedShrink-wrapped pallets of 20 × 25kg black cardamom sacks — a one-stop bulk order for distributors and exporters.
Private Label
Your brand, our podsCustom jars, pouches, or tins for your black cardamom private label — your brand, our cardamom, MOQ 500 units.
Grade Guide
Three grades. One standard of care.
Every pod passes the same hand-sorting, and every grade is available on either drying line. The only difference is pod size, and what you do with it.
Bold
1- Pod size
- 22 – 28 mm
- Moisture
- ≤ 9% flue-dried / ≤ 12% Bhatti-cured
- Color
- Deep brown-black
Our top grade. Large, uniform pods with pronounced smoky aroma, Gulf restaurant standard.
Medium
2- Pod size
- 18 – 22 mm
- Moisture
- ≤ 9% flue-dried / ≤ 12% Bhatti-cured
- Color
- Dark brown
Balanced grade for spice blenders, retail jars, and home cooks. Best everyday value.
Fine
3- Pod size
- under 18 mm
- Moisture
- ≤ 9% flue-dried / ≤ 12% Bhatti-cured
- Color
- Brown
Smaller pods, typically used for milling into powder or infusing into stocks and broths.
Buyer FAQ
The questions we hear most from buyers and home cooks.
Can't find your answer? Drop us a note on the contact page. We reply within one business day.
What is the shelf life of your black cardamom?
Whole pods keep for 24 months in a cool, dry place. Ground powder is best used within 6 months of milling for peak aroma.
Can I order samples before placing a bulk order?
Yes. We send a 100g sample pack of your chosen grade for the cost of courier only. Request one from the contact page.
What is the minimum order quantity for wholesale?
25kg for single sacks, 500kg for palletized orders, and one full 20-foot container for FCL freight (~18 tonnes).
Do you offer private-label packaging?
Yes. We produce jars, pouches, and tins with your branding, MOQ 500 units with a 6-week lead time.
How is pricing quoted?
Retail prices are fixed (USD). Wholesale and custom orders are quoted per request based on grade, volume, Incoterm, and destination port.
Packaging
Built for shelf, pantry, or pallet.
Every format is designed for the journey it takes, amber glass for pantry freshness, one-way-valve pouches for gas release, jute for breathability on long sea freight.
Our 250g retail jar. Recycled glass, metal twist lid, laser-etched batch number.
Matte-black stand-up pouch for 500g and 1kg. Valve releases cardamom-pod gas, keeps oxygen out.
Natural jute with inner PE liner. Breathable for sea freight, stackable on standard pallets.
Quality Assurance
Seven checks between the pod and your kitchen.
No pod leaves the farm without passing our hand-sort, moisture, and aroma checks, and no shipment leaves the export office without a third-party lab report you can read.
- 01Hand-harvest
Pods clipped at peak ripeness, no mechanized cutting.
- 02Visual sort
Damaged, under-ripe, and off-color pods removed by hand.
- 03Cure
Closed-flue electric for a smoke-free lot, or wood-fired Bhatti for the smoky profile.
- 04Grade & size
Sorted into bold, medium, and fine by calibrated sieve.
- 05Lab test
Aflatoxin, moisture, and pesticide residue, third-party verified.
- 06Seal & label
Vacuum-sealed or liner-sacked with traceable batch code.
- 07Pre-ship check
Random-sample cracked open, aroma and oil content signed off.
In the Kitchen
One pod, five classic uses. Toast it, crack it, drop it in. The smoky depth does the rest.
Crack one pod per cup of rice, add to hot ghee. Releases smoky aroma across the grain.
Whole pod simmered in cream and tomato for 90 minutes, base note of Delhi restaurant dal.
Toasted pod in the broth sachet. Vietnamese and Japanese chefs use it for depth over sweetness.
One pod cracked open, steeped with ginger and cinnamon, the Himalayan chai base.
Ground powder rubbed on lamb shoulder or beef shank, 6-hour low roast, unbeatable crust.