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CARDAMOM _ CARDAMOM_01.png "CARDAMOM")
| | | INCI: | Elettaria cardamomum | | CAS: | 8000-66-6 | | EINECS: | 288-922-1 | | Flavouring according to EC regulation 1334/2008 |
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CARDAMOMElettaria cardamomum (Zingiberacee)
Origin: Ceylon
Originally from tropical regions of Asia (mainly southern India) and now widely cultivated throughout India and central America.
Cardamom is a herbaceous perennial plant that's similar to cane with its characteristic sabre-shaped leaves. It grows to a height of four metres, with yellowish, purple-tipped flowers gathered in spikes.
EXTRACTION
OLFACTIVE AFFINITIES
The essential oil is extracted by steam distillation of the dried seeds. The oil is colourless (or occasionally with a slightly yellow tinge), with a distinctive, warm, spicy-sweet fragrance with a woody, balmy undertone. It combines well with the essential oils of Bergamot, Caraway, Cinnamon, Citron, Clove, Labdanum, Neroli Orange and Ylang-ylang.
PROPERTIES
(according to
popular herbalist tradition)
Prized as perfume ingredient in the Greco-Roman period, Cardamom is widely used as a spice in cooking (e.g. curry). It has been used in traditional Chinese and Indian medicine for over three thousand years as a remedy for digestive and respiratory ailments.
Essential oil of cardamom has long been valued for its ability to revitalize and tone older skin; but it also has excellent anti-septic (disinfectant) and purifying properties.
It's also used for treating eczema and psoriasis.
In industry, essential oil of Cardamom is widely used as a fragrance component in soaps, detergents and cosmetics (especially those with an Oriental note).
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