Cardamom is native to India and is the 3rd most expensive spice. It is used in flavoring & cooking in food & beverage as well as medicines. There are two types of cardamom one is cardamom elettaria which is green cardamom and another is amomum which is black cardamom.
Cardamom oil extraction method:
Cardamom oil is extracted from elettaria. Elletaria is used as a food plant by larvae of moth. Cardamom oil is extracted through the mode of Steam distillation from aromatic pod of cardamom.
There are 3 varieties of cardamom plants:
Malabar: It grows in Kerala and grows horizontally along the ground.
Mysore: it grows in Karnataka and grows vertically upwards.
Vazhuka: It grows neither horizontally nor vertically but in between.
Synonyms: Cardamom oil, Elettaria cardamum oil
Botanical Name: Elettaria cardamom oil
Part Used: Seed of the fruit
Color: Colorless to Pale yellow.
Viscosity: Slightly Watery in viscosity.
Perfumery Note: It has Aromatic odor
Shelf Life: Two Years.
The main chemical constituents of cardamom oil are a-pinene, b-pinene, sabinene, myrcene, a-phellandrene, limonene, terpinen-4-oil, a-terpineol, a-terpineol acetate, citronellol, nerol, geraniol, methyl eugenol and trans-nerolidol 1,8-cineole, y-terpinene, p-cymene, terpinolene, linalool, linalyl acetate
Oregano oil blend with Bay, bergamot, black pepper, caraway, cedarwood, cinnamon, cloves, coriander, fennel, ginger, grapefruit, jasmine, lemon, lemongrass, litsea cubeba, mandarin, neroli, orange, palmarosa, patchouli, petitgrain, sandalwood, vetiver, ylang ylang
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