-
Media gallery
-
Media gallery
Idukki Green Cardamom (5–8 mm) – Premium Grade
Guaranteed safe checkout
Couldn't load pickup availability
- Sale price
- Rs. 480.00
- Regular price
-
- Regular price
- Rs. 480.00
- Unit price
- per
Delivery: India 6–12 days, International 12–26 days; Seasoned products require an additional 1 day for preparation before dispatc
Product Description
Product Description
Pure aroma. Authentic origin. Farm-fresh quality.
Our premium green cardamom is sourced directly from farmers in the high ranges of Idukki, Kerala, known for producing some of the finest cardamom in the world. Carefully selected and naturally processed, each pod is rich in aroma, flavor, and freshness.
Product Highlights
-
Origin: Idukki, Kerala
-
Size graded: 5 mm to 8 mm (based on variant)
-
Naturally dried to retain color and aroma
-
Fresh, bold, and full-bodied flavor
-
Direct farmer sourcing
Ideal For
-
Tea and coffee
-
Biriyani and traditional cooking
-
Sweets and desserts
-
Daily kitchen use
Add the natural fragrance and authentic taste of premium Kerala cardamom to your kitchen with Kalimannu.
Notified by email when this product becomes available
You Might Also Like
Frequently Asked Questions
Kalimannu is a curated marketplace focused on useful, thoughtfully made products. We started with traditional Kerala clay cookware and are gradually expanding into other meaningful everyday products.
Yes. Our clay cookware is handcrafted using natural clay by skilled artisans. Each piece may have slight variations, which are a natural part of handmade products.
Seasoning is essential for clay cookware.
Kalimannu offers both seasoned and unseasoned clay pots.
Seasoned pots are ready to use and can be used directly after a gentle rinse.
Unseasoned pots come with simple seasoning instructions to prepare them for cooking and improve durability.
Clear guidance is provided with every product to help you use it correctly.
To strengthen your earthen pot and ensure the best cooking results, seasoning is essential before first use. Here are two simple and effective methods.
Why Seasoning Matters
- Strengthens the pot and reduces the risk of cracks
- Seals tiny pores in the clay
- Helps the pot absorb oil and develop a natural non-stick layer
- Removes the raw earthy smell and taste
- Improves durability and cooking performance
Since the pots are made from 100% natural clay, slight earthy flavor or sticking may occur initially. Proper seasoning prepares the pot for long-lasting, healthy cooking.
Method 1: Rice Starch Water (Traditional Method)
- Soak the pot
Wash the pot and lid, then soak the pot in clean water for 15–20 minutes.
Note: Only the pot needs seasoning. The lid should be washed but not seasoned. - Boil rice starch water
Pour rice starch water (kanji vellam) into the pot and heat on low flame for 10–15 minutes. - Cool naturally
Turn off the flame and allow the pot to cool completely. - Repeat (optional)
Repeat this process 2–3 times for better strength and durability.
Method 2: Oil & Onion Seasoning (Quick Method)
- After soaking and drying the pot, place it on the stove.
- Add 5–8 tablespoons of cooking oil (coconut, groundnut, or sesame oil).
- Add sliced onions and sauté gently on low to medium flame for 8–10 minutes.
- Turn off the flame and let the pot cool naturally.
- Discard the onions and wipe off excess oil with a clean cloth.
This process helps the clay absorb oil and build a natural non-stick surface.
Important Care Tips
- Always use low flame, especially during the first few uses
- Avoid sudden temperature changes
- Handle the pot gently while it is new
Final Step
After seasoning, allow the pot to dry completely in a well-ventilated area (sun-drying is ideal).
Tip: For the first 2–3 uses, cook liquid-based dishes like curries, rasam, or porridge to improve longevity.
