Cardamom

  

Cardamom, known as the “Queen of Spices,” is a highly aromatic and flavorful spice cultivated primarily in Sri Lanka’s central highlands. Valued for its unique fragrance and culinary versatility, cardamom has been a vital part of Sri Lankan trade, cuisine, and traditional medicine for centuries.

The spice is harvested from the seed pods of the *Elettaria cardamomum* plant and is rich in essential oils. It is used in both sweet and savory dishes, herbal teas, and Ayurvedic remedies. Cardamom is also known for its digestive, anti-inflammatory, and breath-freshening properties, making it popular in natural health practices.

Visitors to Sri Lanka can witness cardamom cultivation in regions like Kandy, Matale, and Nuwara Eliya. Spice gardens and plantations often offer guided tours where guests can see the harvesting and drying processes, sample cardamom-based products, and learn about its role in local culture and wellness.

Cardamom is typically harvested between August and December, though products are available throughout the year. With global demand for high-quality, ethically sourced spices, Sri Lankan cardamom remains a prized export and a cherished component of the island’s agricultural and culinary heritage.