Introduction to Cardamom
Derived from the Javanese and Sunda Islands of Indonesia, Cardamom has a complex aroma with a piney, fruity, and almost menthol-like flavor. Not to be mistaken with Green Cardamom (Elettaria Cardamomum), Javanese White Cardamom (Fructus Amomi Roctundus) are round in shape, and is whitish-brown in color.
There is a multitude of uses for Cardamom, apart from cooking, Cardamom could be further utilized when processed: essential oils, Ayurvedic treatment, and also medicine to sooth various ailments among other things due to its medicinal properties.
We source our Cardamom directly from the farming regions where Cardamom are Indigenous to. To maintain its nutritional and oil content, we use a sun - drying method to dry our Cardamom. After the drying process, the Cardamom will then be screened and put to a blower will will remove any remaining impurities/ foreign matter prior to packing. To increase the quality of the commodity we provide, We build close relations with the community of those regions by providing aid to local farmers on Cardamom standards, holding occasional open discussions on new techniques and innovation of Cardamom processing, and provide job opportunities to the local communities. While some are less likely to believe that doing the things mentioned above will increase the quality of final product - we say otherwise. Providing the farmers with education to understand the specifications needed for exports, the discussions are crucial in minimizing loss which could occur during the process, and providing job opportunities would mean receiving highly dedicated workers on top of fulfilling our values.