Cardamom capsules should be sorted into size classes and different size sieves will allow different grades to be separated as well as the separation of split and insect-infested capsules.

Cardamom is graded on the basis of color, clipping (i.e. pods with the tips trimmed), size, whether bleached or unbleached, the proportion of extraneous matter present, and product origin.

Grading is carried out in accordance with a relevant national standard, if available, such as those used by Indian producers.

In addition, ISO standard 882-1 provides some general guidelines on the grading, handling, and packing of cardamom.