Cardamom pods in a bowl — Graayma
Only saffron and vanilla are more expensive than cardamom by weight.
“People often assume cardamom is a highly profitable crop — and it can be. But it’s also the hardest crop a farmer can grow,” says Stanley Pothan, who has cultivated cardamom in the southern Indian state of Kerala for decades.
Despite its centuries-long reputation for complex, aromatic flavour, cardamom is notoriously challenging to cultivate.
“It’s an extremely delicate plant, highly vulnerable to pests and disease. You have to be in the field constantly, observing every leaf and every flower. It demands attention every single day,” Mr Pothan explains.
Cardamom is also heavily influenced by weather conditions.
“Last summer was severe — we lost a large portion of our crop to the heat. Guatemala, the world’s largest cardamom producer, lost almost 60% of its harvest that season, and Kerala suffered as well,” he notes.
The poor harvest sent cardamom prices soaring by 70% last year, reaching 1,178 rupees (£10; $13) per kilo, according to India’s Spice Board. Cardamom has always been costly, typically ranking as the third most expensive spice after saffron and vanilla.
Farmers are eager to increase production, but the risks are high.
“One harsh summer or unexpected rainfall can undo an entire year’s effort. That’s the reality of cardamom farming,” says Mr Pothan.
Technology and research step in
The government-funded Indian Cardamom Research Institute (ICRI), part of the Spices Board of India, is working to reduce the strain on farmers.
“Our focus includes crop improvement, pest and disease monitoring, soil management, capacity building and technology transfer,” says ICRI director Dr A. B. Reema.
One of their key tools is a mobile app that monitors soil health and offers personalised recommendations.
“Technology is now inseparable from farming. Farmers check soil health, rainfall patterns and disease alerts on their phones,” says Dr Reema. “Even small-scale growers use digital tools. They no longer rely solely on local advice.”
Researchers are also working to develop stronger cardamom varieties.
“We aim to create varieties that resist major pests and diseases while being high-yielding and climate-resilient,” says Preity Chetty, assistant professor at Kerala Agricultural University.
One recent breakthrough is a variety capable of growing with limited water. Scientists are also mapping cardamom’s genetic traits to accelerate breeding.
“Unlike other spices, molecular-level studies on cardamom are limited. We lack genetic markers for yield and reproduction traits — something we’re now addressing,” Dr Chetty explains.
Modernising post-harvest processes
Drying the pods — a crucial step — has traditionally favoured larger farms with access to wood-fired dryers.
“Small farmers had to rely on middlemen or neighbours, often compromising quality,” says Annu Sunny, founder of Graamya, a Kerala-based social enterprise launched in 2016.
“Cardamom is the queen of spices, so many people have entered cultivation. But it’s a tricky crop. It takes 10–12 years to truly understand how it behaves,” she says.
To help with drying, Graayma introduced heat-pump dryers, charging 10 rupees per kilo — cheaper than the 14-rupee cost of wood drying.
“The finish is better — no smoke, no uneven heating, and the pods retain their natural green colour, which is key to pricing,” she adds.
The organic challenge
Some farmers are taking things further by shifting to organic methods — a daunting task.
“When I began, I didn’t know what I was stepping into,” says Mathews George, a former banker who turned to farming in 2020.
“Scientists at ICRI discouraged me, saying cardamom was too sensitive for organic cultivation.”
The warnings seemed valid: 90% of his first crop was destroyed by pests, and traders rejected the produce for looking inferior.
After two years of trial and error, he embraced Vrikshayurveda — an ancient Indian system of plant care — with better results, though challenges remain.
“I still wouldn’t say I’ve mastered cardamom. But now I understand its rhythm — when to act, when to wait, and when to let nature work.”
He believes organic farming will eventually compete with conventional methods.
“Sustainable farming begins with reducing input costs. Many think organic means expensive, but if you produce your own inputs and understand your soil, you can earn well without relying heavily on chemicals.”
Labour — a constant necessity
One aspect of cardamom cultivation remains resistant to change: the need for skilled labour.
Mr Pothan estimates that labour accounts for 75% of his costs, mostly during harvest.
“Harvesting is a skilled job, usually done by women. They can tell exactly which capsule is ready. They may pluck one or two and return 45 days later for the next round. It’s extremely labour-intensive.”
And mechanisation is limited.
“You can mechanise spraying or de-weeding, but not pruning or harvesting,” says Ms Sunny. “Innovators keep saying they’ll solve it, but nothing concrete has emerged.”
Mr Pothan agrees: “There are no shortcuts in cardamom. You can’t automate everything. It’s one of those crops that requires both science and soul.”
