As of April 2025, Vietnam has exported 5,931 tons of cardamom, with a total export turnover of US$21.9 million. Compared to the same period last year, export volume increased by 63.0% and turnover by 17.3%. India was the largest export market for Vietnamese cardamom, accounting for 4,571 tons or 77% market share.
According to preliminary statistics from the Vietnam Pepper Association (VPSA), in April 2025, Vietnam exported 2,436 tons of cardamom, with a turnover of US$9.7 million. Compared to the previous month, export volume increased by 65.8% and turnover by 90.2%.
Prosi Thang Long, Tuan Minh, and Lam Son Ha Spices are the top three exporters of cardamom. 
In 2024, Vietnam exported 14,004 tons of cardamom, with a total turnover of over US$63.7 million. 
In 2023, Vietnam earned US$83 million from cardamom exports, with a production volume of 16,136 tons. India was the largest export market for Vietnam, importing 499 tons, accounting for 57% of the total export volume. 
According to the World Spice Association, cardamom is a rare spice that is mainly grown in Vietnam and China, with only two harvests per year. In Vietnam, cardamom is mainly cultivated in the northern border provinces, such as Lang Son and Cao Bang, bringing significant economic value. 
Cardamom is often referred to as the “billion-dollar flower” due to its high economic value. In reality, it is a fruit, with each flower consisting of 5-8 petal-like structures arranged in a star or wheel shape.
Thanks to favorable climate and soil conditions, Lang Son’s cardamom is renowned for its superior quality, high essential oil content, and absence of toxins in the oil.
In Lang Son province, cardamom is grown in most districts, with the highest concentration in Van Quan, Binh Gia, Van Lang, Loc Binh, and Cao Loc, covering more than 35,000 hectares, which accounts for over 70% of the country’s cardamom-growing area. 
According to the Vietnam Academy of Forest Sciences, cardamom is a small to medium-sized tree, typically growing to a height of 2-6 meters, with a slender, pear-shaped form, lush foliage, and an upright trunk. With only two harvests per year, cardamom is a rare and valuable spice.
Cardamom flowers twice a year, but the seasons are not clearly defined. The first season usually occurs in June and is called the “four-season cardamom.” The second season falls between August and September and is known as the “autumn cardamom.” 
Typically, a well-tended cardamom tree will begin flowering after 4-5 years and continue producing for several decades. The yield per tree is approximately 0.5-1 kg during the fourth to sixth years, and from the twentieth year onwards, a single tree can yield up to 40-50 kg. 
Cardamom essential oil is a valuable ingredient used in the production of massage oils, digestive aids, cosmetics, and fragrances. 
Due to its pungent and aromatic nature, cardamom is a popular spice in dishes such as pho, curry, stews, and braised dishes, adding a distinctive and aromatic flavor. It also stimulates the appetite and enhances the sense of taste. Cardamom is also used as a cooking spice, especially in pho, enhancing the flavor of the dish.
With its unique aroma and diverse applications in the food, pharmaceutical, and cosmetic industries, cardamom from Vietnam has gained popularity domestically and established its presence in the global market.
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