In Kerala’s mist-laden Idukki hills, cardamom takes nearly three years to bear its first pods. Farmers hand-harvest each capsule at the right stage of ripeness, then cure them slowly in traditional flue-curing barns, where gentle heat and wood smoke draw out moisture without losing their vivid green color. This patient drying process preserves the spice’s bold aroma and rich flavor, hallmarks of Idukki’s world-renowned green cardamom.
