Cardamom plants normally start bearing capsules from the third year of planting. The fruit matures in 120 days after flowering. On maturity, seeds turn dark brown to black in colour.

Fruits are picked during August to November. Picking is carried out at an interval of 30 days. After harvest, cardamom capsules are processed.

Capsule should be processed within 24-36 hours after harvest to prevent deterioration by a process called curing. By curing, the moisture of green cardamom is reduced to 8-12 per cent.

Cardamom capsules with green colour fetch a premium price in foreign countries. Hence emphasis has to be given on the preservation of green colour during curing and subsequent storage.