Ceylon cardamom, also known as Sri Lankan cardamom, is a type of cardamom that is grown in Sri Lanka, formerly known as Ceylon. Ceylon cardamom is known for its unique flavor profile, which is characterized by a distinct, complex aroma and a warm, slightly sweet taste. It's considered to be one of the most expensive spices in the world due to its high demand and low production. Ceylon cardamom is typically grown in the high elevations of the wet zone in Sri Lanka, where the cool temperatures and ideal soil conditions help to create a high-quality crop. The plant is a perennial, and the pods are hand-picked when they are mature and dried to preserve the flavor. The pods are then sorted and graded based on size and quality. Ceylon cardamom is used in a wide variety of dishes and cuisines, from traditional Sri Lankan curries to sweet and savory dishes. It's also used as a common ingredient in Ayurvedic medicine and it's considered to have many health benefits such as relieving digestive problems, fighting bad breath and promoting healthy skin. Ceylon cardamom is produced by smallholder farmers, and also by large-scale derivatives. The industry has faced many challenges such as the pest attacks, and the decrease of cardamom cultivation area due to the conversion of land to other crops. However, there are organizations and initiatives that are working to revive the industry and promote sustainable farming practices.