Product name | Cardamom Oil / Cardamom Oil |
Botanical Name | Elettaria cardamomum Maton |
Harvest time | Summer |
Part Used | Seed |
Method of Extraction | Cold press |
EINECS CAS | 85940-32-5; 8000-66-6 |
EINECS | 288-922-1 |
INCI Name | Elettaria cardamomum Maton Seed Oil |
Cardamom is the generic name for plants that include the genus Elettaria and Amomum from the ginger family.
West and South India is a 4–5 m tall, large-leaved perennial plant growing in the warm regions of Southeast Asia. It grows wild, especially in the swamp forests of South India. The fruits of the cardamom are 1-2 cm long, yellowish green and dirty whitish color. The seeds are lentil-shaped and sized, reddish-brown in color, with a pungent odor. Cardamom takes its name according to where it grows. Such as Ceylon cardamom, Malabar cardamom, Siamese cardamom.
The seeds are obtained by drying and separating the fruits. Participates in dishes, especially legumes and fish. It is used as a condiment in custard, milk desserts, compote, tea and coffee. It also participates in bakery products in Sweden and Finland. The Indians chew their seeds just because they breathe beautifully. Cardamom seeds carry resin, starch and essential oils. It is used as a spice due to its pleasant taste and smell. It also has appetizing, muscular and degassing effects.
Cardamom, known as "Hêl" in Arabic and Persian, is known as "cardamom" in English and adds a different aroma to tea. Due to its special smell resembling bergamot, cardamom flavored teas are also produced, whose names are referred to as "Cardamom Tea".
Today, it is an aroma frequently used by coffee drinkers, especially in the eastern regions.
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