Cardamom Oil

Chemical properties

Cardamom oil is obtained by steam distillation of the seeds of Elettaria cardamomum (L.) Maton (Zingiberaceae). It is a colorless or very pale yellow liquid with an aromatic, penetrating, slightly camphoraceous odor and a persistent, pungent, strongly aromatic taste. It is produced from cultivated or wild plants in the mountainous regions of Southern India (20 t/yr) and in Guatemala (10 t/yr).
d²⁰₂₀ 0.919–0.936/0.920–0.940;n²⁰_D 1.4600–1.4680/1.4600–1.4670; α²⁰_D +22° to +41°/+24 ° to +39° (Asian/Central American oils); solubility: 1 vol in ≤3 vol 70% ethanol.
The major components of cardamom oil are 1,8-cineole (23–33%/27–35%) and α-terpinyl acetate (32–42%/35–45%). Trace constituents such as unsaturated aliphatic aldehydes may be important for the typical aroma.
Cardamomoil is used primarily for seasoning foods, in alcoholic beverages, and, in small dosages, also occasionally in perfumery.

Chemical properties

The volatile oil is distilled from the comminuted seeds with an average yield of 5%. The seeds are enclosed in husks (hulls) and removed from the odorless hulls shortly before distillation because the essential oil is extremely volatile and can considerably reduce the yields. The oil from “green” types of cardamom smells more of cineole than does an oil from the bleached or pale-yellow, straw-colored cardamom (fruits). The oil has an aromatic, penetrating, somewhat camphoraceous odor of cardamom and a pungent, strongly aromatic taste.

Physical properties

It is a colorless or very pale-yellow liquid. The oil is affected by light and is miscible with alcohol.

The Uses of Cardamom Oil

cardamom oil (Elettaria cardamomum) is credited with antiseptic, stimulating, and deodorant properties. This is a large perennial herb that yields cardamom seeds containing volatile oil, fixed oil, potassium salt, a coloring principle, starch, nitrogenous mucilage, ligneous fiber, an acrid resin, and ash. The volatile oil contains terpenes, terpineol, and cineol.

The Uses of Cardamom Oil

Flavoring in baked goods, confectionery, coffee, tea; component of curry powder and garam masala. Pharmaceutic aid (flavor). Fragrance component of perfumes, soaps, lotions.

Definition

Extractives and their physically modified derivatives. Elettaria cardamomum, Zingiberaceae.

Biochem/physiol Actions

Taste at 5 ppm

Safety Profile

Mildly toxic by ingestion. Mutation data reported. When heated to decomposition it emits acrid smoke and fumes.