Process

At Royal Sultaan we follow a disciplined process right from sourcing to packing, ensuring that the best of the yield reaches you. Our process is time tested and a pillar of our brand.

How does Royal Sultaan Work

1Direct Plantation Source

The journey of Royal Sultaan cardamom begins with sourcing premium green cardamom directly from the finest plantations in Kerala and Tamil Nadu. Partnering with trusted farmers and cardamom auction houses ensures we receive a fresh crop every time. Our single-origin crop guarantees the highest quality and consistency for every batch.

2Inspection

Upon arrival at our warehouse, each lot of cardamom undergoes a thorough inspection for grade, color, and purity. This stringent inspection process ensures that only the best cardamom is selected, maintaining the exceptional standards Royal Sultaan is known for globally.

3Quality Check

Quality is at the heart of everything we do, and it’s what keeps Royal Sultaan at the forefront of the market. We employ time-tested practices, coupled with a skilled workforce, to maintain tight control over quality. Our cardamom adheres to international hygiene and quality standards, ensuring an unparalleled product.

4Identify Mature Pods

Only the freshest, handpicked cardamom is sourced from farmers and auction houses, ensuring that only mature, perfectly ripe pods are selected. This careful selection process guarantees superior flavor and aroma in every pod.

5Remove Sick Pods

To ensure the highest quality, we meticulously sort out any defective or underperforming pods. Our careful grading, cleaning, and packing process ensures that only the best quality cardamom is prepared for export and trade, free from any imperfections.

6Manual Picking

At Royal Sultaan, our strength lies in our manual workforce, which has been a cornerstone of our success for decades. This skilled team cleans, grades, and processes every batch with attention to detail, ensuring that each lot is free from out-of-grade elements and maintains our premium standards.

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