In 18th century, Travancore kingdom had monopoly over trade and export of cardamom in an understanding with the British Raj.

This made all produce of cardamom in Travancore to be sold solely to the state depot at Alleppey, which was the main trading port.

[2] The crop is cultivated across the southern slopes of the Western Ghats at altitudes ranging from 800–1,300 m (2,600–4,300 ft).

It consists of mature unripened and dried fruits of Elettaria cardamomum plants of Alpinioideae sub-family.

The dried capsules are separated into grades based on different parameters such as weight, size, color and odor.

The cardamon is usually light green in color but might turn brown if the drying process is delayed after harvesting.

[3] The application for registration was made by Spices Board, Ministry of Commerce and Industry, Government of India.