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Cardamom Seed is a spicy aroma that is sweet, fresh and slightly floral.
Common Name: Cardamom Seed
Plant Part: Seed
Form: Essential Oil
Synonyms: Amomum cardamomum L., Elettaria cardamomum var. miniscula Burkill, Elettaria cardamomum var. minus Watt, cardamom, Mysore cardamom
Origin: Native to India, especially southern India and Sri Lanka. Cultivated in India, Sri Lanka, Guatemala, Malaysia, Indonesia.
Botanical Description: A leafy, perennial plant that grows up to 4-meters (14 ft) high, with hairless leaves along thick fleshy stalks. Has attractive small white flowers with purple tips on much branched flowering stems and develop into small green, brown or white three-valved capsules or fruits, each containing several seeds. The fruits containing the oblong red-brown seeds are harvested prior to ripening and dried, which is completed by exposing them to sunlight.
Method of Extraction: Essential oil is obtained by steam distillation of the comminuted seeds. The oil is a colorless to pale yellow mobile liquid. Yield 5%.
Aroma Profile: The top note of Cardamom Seed is camphoraceous and spicy, while the middle note is balsamic, sweet and woody. The lasting dry out note captures the components of the sweet, balsamic and spicy/floral aroma.
Major Constituents: á-terpinyl acetate,1,8-cineole, á-pinene, sabinene, myrcene, linalool, linalyl acetate, borneol.
Common Adulterants: Not typically adulterated.
Regulatory Status: GRAS 182.20
Aroma Benefits: warming, alluring, exotic
Blends Well With: Cinnamon, cloves, caraway, cedarwood, bergamot, rose, neroli, ylang ylang
Safety Data: Non-toxic, non-irritant, non-sensitizing
Directories: Essential Oils
Description: Cardamom Seed is a spicy aroma that is sweet, fresh and slightly floral.