Cardamom - Reconstitution

Cardamom refers to several plants within the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are indigenous to India, Pakistan, Nepal, and Bhutan. These plants are characterized by their small, spindle-shaped seed pods, which are triangular in cross-section. The pods have a thin, papery outer shell containing small black seeds.

Guatemala is the largest producer and exporter of cardamom globally, followed by India. Other countries such as Sri Lanka have also begun cultivating cardamom. Elettaria pods are typically light green, while Amomum pods are larger and dark brown. Cardamom is the world's third-most expensive spice by weight, surpassed only by saffron and vanilla.

The term "cardamom" originates from the Latin "cardamomum," itself derived from the Greek "kardamon," the name for a kind of Indian spice plant. This root also influenced the names for cardamom in many Dravidian languages.

There are three natural varieties of the green cardamom plant:

1. Malabar (Nadan/Native): This variety is native to Kerala and has panicles that grow horizontally along the ground.

2. Mysore: Native to Karnataka, these plants have panicles that grow vertically upwards. However, the Mysore variety has declined in recent decades due to the emergence of the more disease-resistant and higher-yielding 'Green Gold' variety, which is now the most commonly harvested form in Kerala.

3. Vazhukka: This naturally occurring hybrid between the Malabar and Mysore varieties has panicles that grow neither vertically nor horizontally.

The oil is produced by steam distillation of the seeds from *Elettaria cardamomum*, a plant belonging to the ginger family. This plant grows wild and is also cultivated in regions such as Ceylon, India (including the Malabar coast, Travancore, and Canara), Guatemala, and more recently, El Salvador

The main usage is in the flavor industry, particularly in products like Pan Masala, a type of mouth freshener.

Cardamom Oil is rich in various constituents, including pinene, methyl eugenol, sabinene, geraniol, linalyl acetate, myrcene, nerol, phellandrene, citronellol, linalool, limonene, a-terpineol acetate, 1,8-cineole, terpinene, a-terpineol, p-cymene, terpinen-4-ol, terpinolene, and trans-nerolidol.

Cardamom Oil offers numerous health, skin, and hair benefits, making it highly regarded in aromatherapy. It is an effective carminative. Additionally, Cardamom Oil is used in small quantities in select exquisite fragrances, where it provides a sparkling top note when combined with aldehydes and citrus oils.

In perfumery, Cardamom Oil not only contributes a spicy aroma but also adds a warm, sweet note that complements floral bases like muguet and rose. It blends well with bergamot, olibanum, ylang-ylang, labdanum products, nerol, methyl ionones, cedarwood derivatives, heliotropine, cassione, isoeugenol, and hydroxycitronellal. Coriander oil serves as an exceptionally fine modifier for Cardamom Oil in both perfumes and flavors. Cardamom Oil imparts warmth to Oriental perfume bases, chypres, and face powder perfumes.