the steam distilled essence from the fruit of the green cardamom, intensely sweet resinous-aromatic and slightly spicy, often used to aromatize coffee in the Middle East. notably featured in Cartier's Declaration.
Names: Cardamom, true cardamom, green cardamom (English)
Desccription: Camphorated, aromatic, resinous
Extraction method: steam distillation
Cardamom is one of the world’s very ancient spices and also the third most expensive one next to saffron and vanilla. It is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China, Tanzania, El Salvador, Vietnam, Laos and Cambodia.
Cardamom was well known in ancient times and the Egyptians used it in perfumes and incense and chewed it to whiten their teeth, while the Romans used it for their stomachs when they over-indulged. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.
There are two main types of cardamom, mentioned below, however there are in fact four related species distributed from Africa to Australia. Small green cardamom (Eletteria cardamomum) & Large red/black cardamom (Amomum subulatum or Amomum tsao-ko) The most common type is green cardamom, it is a native of south-eastern Asia from India south to Sri Lanka and east to Malaysia and western Indonesia, where it grows in tropical rainforests. Black cardamom is distributed mainly in Asia and Australia with Amomum subulatum (also known as Nepal cardamom) bearing smaller pods that are primarily used in the cuisines of India whilst Amomum tsao-ko has larger pods that are most notably used in the cuisine of the Sichuan province of China. Both plants are from Zingiberaceae family. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. From my description, green cardamom is minty and aromatic and I simply love chewing it and it’s something natural and safe that kills mouth odours of some strong foods like garlic and onions. While black cardamom is smoky and earthy in flavour and due to having strong taste andaroma, one can’t chew it. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavour.
Cardamom Celebrity Perfumes