The history of cardamom dates back to ancient treatises like the Taitreya Samhita from 3000 BC, Charaka Samhita and Susrutha Samita (1400 - 600 BC) and Arthashastra (3rd century AD), profiling both its sensory appeal and medicinal properties. Across the 15th – 17th century, wars were fought by the Portuguese, Dutch and the English for control of this spice. In India, the Raja of Travancore had declared that only the best quality cardamoms were to be reserved for export and be forwarded to the main depot in Alleppey.
It was there that the cardamoms were processed and separated.
The techniques identified for this segregation were so skilled that the yardsticks and attributes which were used back then later on became the international standards. These were the standards that distinguished Alleppey Green Cardamoms as the best in the world - a standard that Emperor Akbar Cardamom upholds to this day.