Long before the spice routes of the ancient world drew merchants across desert and sea, the misty highlands of Kerala were already coaxing something extraordinary from the earth. Green cardamom — the Queen of Spices — has been growing wild and cultivated across the Western Ghats for millennia. Greek traders bought it in the 4th century BCE. Romans prized it. Arab merchants made fortunes on it. And today, nearly 2,500 years later, Kerala’s Cardamom Hills still produce what science, chefs, and connoisseurs around the world agree is the finest green cardamom on earth. This is the story of why — and how you can take it to Europe.
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