Cardamom is native to the tropical rain forests of south India, Sri Lanka, Malaysia, and Sumatra. It is now also grown in Nepal, Thailand and Central America. We offer high quality hand picked green cardamom to our customers. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It is widely used in Korea, Vietnam, and Thailand. The three main genera of the ginger family that are named as forms of cardamom are distributed as follows: * Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia; This cardamom is used as a spice, a masticatory, and in medicine; it is also sometimes smoked; it is used as a food plant by the larva of the moth Endoclita hosei. * Amomum (commonly known asblack cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white/green/red/black cardamom, Guinea grains, or grains of paradise) is distributed mainly in Asia and Australia]; Amomum or Black Cardamom is used as an ingredient in traditional systems of medicine in China, India, Korea, and Vietnam. Species in the genus Amomum is also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. "Tsaoko" cardamom is cultivated in the Yunnan province of China, both for medicinal purposes and as a spice. * Aframomum (commonly called cardamom or Madagascar cardamom) is distributed in mainland Africa and Madagascar. All the different cardamom species and varieties are used mainly as cooking spices and as medicines. In general, In India, green cardamom is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom. True (or green) cardamom (Elettaria cardamomum) is a pungent aromatic spice and medicinal herb. It is a perennial plant that can grow to be 6–12 ft (1.8–3.7 m) in height. The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and Asian cuisine either whole or in a ground form. Ground cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavour of masala chai. In the Middle East and Iran, cardamom is used to flavour coffee and tea. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is often used in baking in Scandinavia. One of the most expensive spices by weight, little is needed to impart the flavor. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor. Usage: Product usage are not tested and approved by USFDA. Products are suggestions by natural health practitioner, please consult.