Known as the “queen of spices,” cardamom is valued for its aromatic seeds used in culinary and medicinal applications. It grows best in humid, tropical climates under dense shade, with temperatures between 10–35°C. The crop thrives in loamy soils rich in organic matter. Cardamom plants are typically grown on slopes to ensure proper drainage. Harvesting involves handpicking capsules at maturity, which are then dried and processed. Its distinct flavor enhances both sweet and savory dishes, and it is a staple ingredient in traditional medicines for improving digestion and respiratory health. Cardamom cultivation requires regular irrigation and pest management. As a high-value crop, it is a significant source of income for farmers in regions like Kerala, India.