Kerala’s spice trading dates back 7,500 years and the rich Spice Coast of Malabar was frequently mentioned in ancient travelogues and documentations. Among the many spices that have been traded from this region, cardamom (Elettaria cardamomum) stands out as one of the most esteemed. 

Cardamom is valued not only for its medicinal properties but also for its pleasing flavour and aroma. It is a chief condiment in tea, cool drinks, confectioneries, sweetmeats, and both vegetarian and non-vegetarian dishes. The spice consists of whole or ground dried fruits or seeds from the herbaceous perennial plant of the ginger family (Zingiberaceae). The seeds, known for their warm, slightly pungent, and highly aromatic flavour. They contain the essential oil that gives cardamom its distinctive taste and scent. While the whole pod is sometimes added to dishes, more commonly, the seeds are removed and used in cooking. Cardamom blends well with other spices such as cinnamon, nutmeg, and cloves and is a key ingredient in the Indian spice blend garam masala. Cardamom is an essential ingredient and taste maker for traditional Kerala sweets. 

Cardamom plants grow abundantly in the wooded Western Ghats, particularly in the hills of Idukki district, known as the Cardamom Hills. India is the world's largest producer of cardamom, with Kerala contributing the major share. Cardamom is widely cultivated in regions in Idukki district, along the Western Ghats border. Kerala cardamom is considered as the best in the world, and today, only cardamom from Kerala is used for medicinal purposes in the West.

The cultivation of cardamom and pepper in the hill district of Idukki has brought financial stability to local planters and farmers. In Kerala and across India, cardamom is readily available at provision stores, supermarkets, and state-owned emporiums. The state's extensive cultivation ensures that this spice remains a common ingredient in South Asian and Middle Eastern cuisine, adding a rich cultural and economic value to the region.