Difference between Organic & Conventional Green Cardamom
Organic Cardamom |
Conventional Cardamom |
Regionally grown indigenous variety |
Mostly Hybrid or GM crop |
Pale Green in Colour
|
Heavily added Colouring agents give it a rich green colour |
Varying in Size |
Uniform size and shape |
Looks dull. Insect bites and white spots make it look even more unappealing |
Fresh looking. Pods look patch free and without any insect bite |
Intense aroma and delicious taste that last for longer |
Mild aroma and minimal taste. Hence additional flavours may be added |
Can be used upto 2-3 years if stored properly |
Extended Shelf life due to chemical overload |
High oil content |
Pods might be stripped of their oil content |
Rarely available |
Covering more than 95% of Indian market |
Cultivated conventionally with organic & natural fertilizers like Cow dung, vermi compost etc. |
All kind of harmful chemical fertilizers used once in every 30 days to maximize the yield |
Only organic pesticides & insecticides like chilli spray, tobacco solution etc.used |
All kinds of pesticides and insecticides used in every 10-15 days |
Not any Heavy metals and carcinogenic substances included
|
Heavy metals that cause severe health problems are commonly found in it |
Zero percentage of preservatives |
Preservatives, additives added to expand shelf life |
No anti-clumping agents used |
Harmful chemicals are extensively used to prevent caking |
No harmful sterilization process involved |
Harmful fumigation and irradiation done during sterilization makes it unhealthy |