Removal of Smoky Odour from Bhatti Cured Large Cardamom Capsules

Large cardamom is commonly dried using traditional bhatti curing, which often imparts an undesirable smoky odour to the capsules. An improved process for removing this smoky smell helps maintain the natural aroma and flavor quality of the spice. By reducing smoke contamination, the processed cardamom becomes more suitable for high-quality culinary, spice processing, and export markets.

The process involves cleaning and conditioning bhatti-cured cardamom capsules, followed by treatments such as controlled aeration, steam treatment, or mild washing and drying to remove or reduce smoky compounds. After treatment, the capsules are carefully dried to safe moisture levels and packaged. The improved product is widely used in spice blends, flavoring preparations, culinary dishes, and processed foods.

This process improves aroma quality, market value, and consumer acceptance of large cardamom by reducing unwanted smoky odor. It enhances the natural flavor characteristics of the spice and makes it suitable for premium food products. The method also helps in standardizing spice quality for export markets, while maintaining the nutritional and aromatic properties of cardamom.