Vietnam cardamon dry


Cardamom has a hot spicy taste, which enhances the flavor of dishes, so it is used in many cuisines. People dry, break the shell to get the seeds inside. Cardamom seeds have the effect of increasing the flavor of pho, porridge, reducing the amount of caffeine in beverages such as tea, coffee or used to make dipping sauces.

Vietnam black Cardamom

Cardamom is a tree belonging to the ginger family, which looks like ginger but is much larger. The fruit can be up to 2-3m high, the stem diameter can be up to 4cm. Its fruit grows at the root of each plum red plum.

Cardamom fruits have been planted in Vietnam since the late 18th century. It is suitable for mountainous areas of 1,000-2,000m above sea level in the north such as Lao Cai, Lai Chau, Cao Bang, Ha Giang and Tuyen Quang.

As a preferred species of shade and moisture, cardamom grows well under broadleaf forests such as oaks, oak forests or other mixed forests. Average annual temperature of 15-20oC and rainfall of 2,000mm / year is appropriate. It does not get hot but it’s cool. Cardamom fruit requires nutrient-rich soil to grow well.

 vietnam cardamon harvest

vietnam cardamon harvest

At present, in Lao Cai province, nearly 3,000 ha of cardamom (the largest in the North West), the average yield of 250 kg dried fruit per hectare, Up to now, Ha Giang province has more than 8,000 hectares of orchard, mostly in four districts: Vi Xuyen, which is nearly 2,900 hectares, Quan Ba of 2,500 hectares, Hoang Su Phi with 2,100 hectares. Xin Man district nearly 1,200 ha. On average, every year, the province grows from 150 to 200 ha. According to calculations, each year, yield of dried fruit reached over 1 thousand tons Vietnam black cardamom

Mainly harvested seeds of cardamom. Each fruit has over 20 seeds. Particularly characteristic for its aroma, it contains up to 1.5% of hot, spicy, hot oil. The main chemical composition is the essential oil. When it comes to cardamom nutrients, top experts recognize cardamom as a herb with a high content of nutrients, such as carbohydrates; riboflavin and thiamine; the protein; Vitamins like vitamin C, niacin, pyridoxine, minerals such as phosphorus, calcium, copper, manganese, iron, magnesium and zinc; fiber; oil…

Hoang Su Phi District (Ha Giang) is the northern Vietnam has a large area of ​​Vietnam black cardamom. Not many people in the highlands get rich from this tree.

Although it is a precious herb, it is hardly sold out in the domestic market, mainly for Chinese traders.

2. Nutritional value and Benefits of Black Cardamom

a) Nutritional value of cardamom

Cardamom contains several vitamins and minerals, as well as some fiber. It is also very low in carbohydrates and calories.

According to the Department of AgricultureTrusted Source, one tablespoon of ground cardamom contains the following nutrients:

  • calories: 18
  • total fat: 0.4 grams (g)
  • carbohydrates: 4.0 g
  • fiber: 1.6 g
  • protein: 0.6 g

It also contains the following quantities of vitamins and minerals:

  • potassium: 64.9 milligrams (mg)
  • calcium: 22.2 mg
  • iron: 0.81 mg
  • magnesium: 13.3 mg
  • phosphorus: 10.3 mg

Cardamom Composition

The content of essential oil in the seeds is strongly dependent on storage conditions, but may be as high as 8%. In the oil were found α-terpineol 45%, myrcene 27%, limonene 8%, menthone 6%, β-phellandrene 3%, 1,8-cineol 2%, sabinene 2% and heptane 2%. Other sources report 1,8-cineol (20 to 50%), α-terpenylacetate (30%), sabinene, limonene (2 to 14%), and borneol.

In the seeds of round cardamom from Java (A. kepulaga), the content of essential oil is lower (2 to 4%), and the oil contains mainly 1,8 cineol (up to 70%) plus β-pinene (16%); furthermore, α-pinene, α-terpineol and humulene were found

Table 1. Cardamom analysis

VariableGreen CardamomBlack Cardamom
Gas chromatography-mass spectrometry (GC-MS) area (%)
α-terpinyl acetate72.73-*
Energy (KJ/100 g)15571477
Protein (% w/w)10.89.3
Total fat (% w/w)10.31.7
Moisture (% w/w)12.29.4
Total carbohydrate (%)58.473.9

Values are represented as mean of duplicate analysis; * not detected by gas chromatography–mass spectrometry.

b) Benefits of Black Cardamom

In the cuisine: Cardamom has a hot spicy taste, which enhances the flavor of dishes, so it is used in many cuisines. People dry, break the shell to get the seeds inside. Cardamom seeds have the effect of increasing the flavor of pho, porridge, reducing the amount of caffeine in beverages such as tea, coffee or used to make dipping sauces.

In medicine: In traditional medicine, cardamom is used as a medicinal herb to help treat diseases: abdominal pain, diarrhea, malaria, …

More detail:

        – In medicine, cardamom has a spicy taste, aroma, warmth. Scalloped fruit is used as a cure, fever, warmth and help eat delicious.

        – Too many dried fruits are often used in food, which is widely used to create delicious taste for many dishes.

        – Talk to help reduce the amount of caffeine in the body.

        – Reduces stomach uptake and body cooling

        – In folk, cardamom is used to reduce abdominal pain in children, reduce sore throat, reduce nerve pain, treat allergic respiratory infections such as cough, cold, bronchitis and asthma.

Remedy for malaria:

  • Ingredients: 12g cardamom, post-outcryst, barberry, areca nut, bare skin, 4g licorice 4g.
  • Method: Put in the pot half a part of water, half of the wine, then decoction with the above herbs, drink during the day. The remedy has the effect of treating malaria, treating loose phlegm.

Remedy to treat bloody stools, polio:

  • Ingredients: Cardamom, only carcass, land travel, licorice each have the same amount
  • Method: Bring the ingredients to a fine powder, use 6g mixed with water to drink 2 times a day.

Remedies for stomach pain, diarrhea:

  • Ingredients: 10g cardamom, 10g kha Tu, 7 pieces of raw ginger, 7 black apples.
  • Method: Cook the ingredients with 300ml of water, keep 200ml of water and divide it into 3 times a day.
vietnam cardamon fresh fruit

vietnam cardamon fresh fruit

3. Methods of processing Cardamom and Important note when using cardamom

Methods of processing Cardamom:

  • Grilled cardamom: Bake the Cardamom fruit with its skin in hot ash until fragrant, then remove and peel off the outer skin. You can also use flour to coat the fruit and then bake it. When the dough is black, take it out and peel it off.
  • Cardamom in hot pan: Starch Cardamom until it is a burnt yellow color. Pour out peel off the outer shell; when used pounding.
  • Cardamom in sand hot chaos: Bring the old hot roasted sand; Add the cardamom kernel until it turns blackish yellow. Sieve the sand.
  • Cardamom in rice powder: Bring Cardamom (10kg) with bran (1kg) on low heat until it turns yellow. Sieve the bran.
  • Cardamom stinging ginger: First, pound 2kg of fresh ginger, squeeze out the juice, soak it in Cardamom, to absorb all the water. Saute until dry for fragrance.

Important note when using cardamom

Cardamom has many health benefits, but there are a few things to keep in mind to make the use of cardamom more effective:

  • Cardamom is not used for people with blood-negative diseases.
  • Long-term use of cardamom should consult a doctor.
  • Do not use cardamom for pregnant and lactating women.
  • Do not use in patients with kidney stones.
Vietnam cardamon dry

Vietnam cardamon dry

With the aim of helping farmers find the output for their agricultural products, contributing to the development of Vietnam’s agriculture, VNJ Vietnam will act as a bridge for importers to link. with farmers who produce Vietnam black cardamom.

Vietnam Black CardamomBrand/:VNJ Vietnam
Origin:VietnamReference price:5000$/MT
Unit count:USDPayment:TT or L/C at sight 100%
Delivery:21 days after signed Sales contractPort:Haiphong port
Supply ability:100 MT / MonthPacking:PP (net 25kg)

or contact direct us: +84. 966050788 (Viber, WhatsApp…)

Best regard.

VNJ Vietnam


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