Govt. touts cultivation of ‘large cardamom’ for economic benefits

EMN Dimapur, April 5 Cardamom, one of the world’s most celebrated spices remains a key economic avenue from which farmers can earn ‘good returns’ within a ‘very short period of time.’ A day-long training program for trainers of cultivators of “large cardamom” (probably the Black Cardamom) under the Rural Development department and the Horticulture department of Kohima District was conducted at the DRDA Conference Hall on April 5. The keynote address for the program was delivered by Kevipodi Sophie, DPC of the District Rural Development Agency of Kohima. The resource person emphasised on the importance of large cardamom cultivation and its benefits under the convergence scheme. He said that the farmers can earn ‘good returns’ within a ‘very short period of time.’ District Horticulture Officer of Kohima Mishento Ghap also spoke during the event. The officer urged the farmers to ‘seriously take up the project because of the suitable climatic and soil conditions in the district,’ according to a press release from the organizers on Tuesday informing about the event. The Technical session was moderated by Alongba Tzudir, AHO of Kohima. Resource person Senti Longchar from the Horticulture department highlighted nursery raising techniques for large cardamom. According to him, plants propagated through seeds have more advantages than those propagated through suckers because of the high risk of the spread of viral diseases in large cardamom plantations. A field officer of the Spice Board of India Vevotalu Rhakho spoke about large cardamom plantation techniques that can be employed in Nagaland. She also spoke about the importance of pollination of the crop through bumblebees. The training program concluded with an interactive session with the farmers. Citizens’ Factfile: The Cardamom Cardamom, sometimes Cardamon or Caradmum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India (the largest producer until the late 20th century), Bangladesh, Bhutan, Indonesia, Nepal, and Pakistan. They are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds. The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000 that country had become the biggest producer and exporter of cardamom in the world, followed by India. Some other countries, such as Sri Lanka, have also begun to cultivate it. Elettaria pods are light green, while Amomum pods are larger and dark brown. There are two main types of cardamom: True or green cardamom (or, when bleached, white cardamom) comes from the species Elettaria cardamomum and is distributed from India to Malaysia. Black cardamom, also known as brown, greater, longer, or Nepal cardamom, comes from two species, Amomum costatum and Amomum subulatum, which are distributed mainly in Asia and Australia. The two types of cardamom were distinguished in the fourth century BCE by the Greek father of botany, Theophrastus. Theophrastus and informants knew that these varieties were originally and solely from India. Health Benefits of Cardamom • The high concentration of lenoleic acid improves blood circulation in the lungs by the blood thinning action; hence cardamom is beneficial for relieving the symptoms of asthma and bronchitis. • Oral administration of cardamom seeds is known for inhibiting the growth of cancer cells, with rare cases of completely destroying the cells. • Regular consumption of cardamom treats high cholesterol levels and reduces high blood pressure; thus, lowering the risk of cardiovascular diseases. • Sexual dysfunctions, like impotency and premature ejaculation, are successfully treated with cardamom, particularly when consumed with milk and honey. • Due to its natural anti-bacterial property, cardamom helps in neutralizing dental bacteria, thereby fighting bad breath and other oral health issues. • An infusion of cardamom and cinnamon is used for curing pharyngitis, sore throat, uvula relaxation and hoarseness during the infective stage of influenza. • Cardamom has been highly effective in treating gastrointestinal problems, like indigestion, nausea, vomiting, stomach pain, constipation, upset stomachs and flatulence. • Due to its anti-spasmodic properties, cardamom helps in preventing spasms and convulsions. • Inflamed nerves and backaches have been known to be successfully treated with the application of cardamom oil or consuming cardamom seeds. • Cardamom boosts appetite in anorexic patients, a disorder characterized by excessive weight loss. Consuming cardamom increases hunger pangs, thereby helping in the recovery process. • Cardamom stimulates the natural process of detoxification through sweating and urination, thereby purifying the entire body and strengthening the kidneys and urinary system. • By reducing the air and water elements, cardamom relieves stomach dyspepsia, cures indigestion and soothes the mucus membrane. As such, the gas and heartburn caused by garlic and onion is effectively relieved by cardamom. • Cardamom, when mixed with banana leaf powder and amla juice, is an excellent diuretic for treating gonorrhea (inflammation of the urethra or vagina), cystitis (inflammation of the urinary bladder), nephritis (inflammation of the kidneys) and burning or infrequent urination. • Cardamom, when added to tea, gives a pleasant aroma, which serves as an effective remedy for depression. • It has stimulating effects that secretes various enzymes and hormones, gastric juices, peristaltic motion, circulation and excretion; thereby maintaining proper metabolism. • When combined with honey and other spices, cardamom acts as an effective cure for laryngitis and tuberculosis. • Cardamom acts as a natural health tonic, when taken at bedtime, diluted with milk and honey. Besides, it is effective in preventing memory loss. (Source: foodofy.com)