Curing


Curing
    • The fruits are separated from the harvested panicles for drying and curing.
    • The freshly-shelled fruits are dried on a kiln.
    • Over the kiln, a thin bamboo structure, just like a mesh, is placed, on which the freshly- harvested fruits are spread out for curing.
    • Wet and freshly-cut wood which does not burn well and gives out a lot of smoke is used for fuel in the kiln, so that temperature does not rise too high.
    • For good curing, a low temperature is required. Once the kiln is started, it takes about three days of continuous smoking for complete curing or drying.
    • A kiln of 2.4 x 2.4 x 2.4 m has the capacity to dry 12 bags (40 kg each) of fresh fruits.
    • Approximately 25% of the fresh weight of the fruits is recovered after the drying is completed.
    • The dried capsules are dark pinkish-brown in colour and have a smoky odour and the dried material cannot be stored for a long time.
    • The flue-pipe system of curing may be used as it is better than the kiln system, since the colour of the capsules remains a shiny pink in the former method.
    • In this system, a flue from the furnace passes through the pipes.
    • The harvested wet cardamom is spread over wire meshes fixed above the flue pipes.
    • The product is dried by the movement of hot air. It takes about 24-30 hours for the produce to dry.
    • The cardamom cured by this system retains its colour and flavour, which fetches a good price in the market.

Last modified: Saturday, 10 March 2012, 7:44 AM