Cardamom Oil

Cardamom oil is obtained from fruits of Elettaria cardamomum. It is a perennial, reed-like herb,grows wild and is cultivated in India and Ceylon. It grows up to 4 meters high and has long, green silky blades, small yellowy flowers with a violet tip and a large fleshy rhizome, similar to ginger. Oblong gray fruits follow the flowers, each containing many seeds. The major volatile constituents of cardamom oil are a - pinene, b-pinene, sabinene, myrcene, a -phellandrene, limonene, 1,8 -cineole, Y-terpinene, P-cymene, terpinolene, linalool, linalyl acetate, terpinen -4 -oil, a -terpineol, A-terpineol acetate, citronellol, nerol, geraniol, methyl eugenol and trans -nerolidol. Cardamom oil and oleoresin has applications in flavoring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.







Storage: Well closed in air tight containers away from sunlight and heat preferably in amber color glass containers.
Uses:For flavoring liqueurs, pharmaceutical syrups, curry sauces, confectionary, baked goods.