Botanical Characteristics

Indonesian white cardamom (Amomum compactum), a member of the Zingiberaceae family, is a perennial herb native to Southeast Asia. Its dried seed pods, which are commonly used as a spice, are creamy white and round in shape. The pods contain reddish-brown seeds with a citrusy and flowery aroma, and a mild, warm, lemony, and minty flavor.

Distribution and Cultivation

White cardamom thrives in Indonesia's tropical regions, where the climate and soil are ideal for its growth. Farmers use traditional methods, such as manual planting and natural fertilization, to maintain the quality and sustainability of cardamom production. Harvesting is done by hand to ensure high quality.

Flavor and Uses

White cardamom is widely used in Southeast Asian cuisine, particularly in Indonesia and Thailand, to add unique aroma and flavor to dishes like stews, curries, soups, and grilled meats. It also has medicinal uses, alleviating indigestion and stomach discomfort in traditional medicine.

Cultural Significance

In Indonesian culture, white cardamom is not only a crucial cooking spice but also a symbol of good luck and prosperity, used in various traditional festivals and ceremonies.

Application Fields

Beyond culinary uses, white cardamom is applied in the cosmetics, perfume, and pharmaceutical industries due to its distinctive aroma.

White Cardamom Specification

Physical Standards

• Appearance: Ivory to creamy white, naturally dried, round to oval-shaped.

• Foreign Matter: Less than 5%.

• Integrity: The cardamom fruits are intact without obvious damage or deformation.

Chemical Standards

• Moisture: Less than 12%

• Total Ash: No more than 7%

• Volatile Oil: Content should be no less than 3%, mainly consisting of 1,8-cineole (up to 70%), β-pinene (16%), α-pinene (4%), α-terpineol (5%), and humulene (3%).

• Aflatoxin: Aflatoxin B1 should not exceed 5ppb, and total aflatoxins (B1, B2, G1, G2) should not exceed 10ppb.

Microbiological Standards

• Total Viable Count: No more than 10,000cfu per gram.

• Salmonella: Not detected.

• E. coli: Not detected.

• Coliforms: No more than 100cfu per gram.

• Yeast and Mold: No more than 100cfu per gram.

Packaging, Transportation, and Storage Standards

• Packaging: Use clean, dry polypropylene plastic bags or jute bags, 25 kilograms per bag.

• Transportation: Standard damage-free containers.

• Storage: Store in temperature-controlled warehouses.