It is a biennial herb that originated from Asia Minor but is now cultivated in Northern Europe, Africa and Russia. It grows up to 2 feet and has soft fern-like leaves, umbels of white/pink flowers and small brown fruit.
Botanical Name:
Elettaria cardamomum
Aromatic Aroma:
Cardamom is sweet, spicy and almost balsamic in aroma.
Consistency:
Light
Note:
Middle
Aroma Strength:
Strong
Extraction Method:
Steam Distilled
Plant Part:
Seeds
Origin:
India
Color:
Colorless to very pale yellow clear
Common Uses:
Cardamom is particularly helpful for the digestive system. It works as a laxative and soothes colic, wind, dyspepsia and nausea, even nausea caused by pregnancy. It warms the stomach and helps with heartburn. As a massage oil or diluted in the bath, Cardamom oil can assist with: digestive system, coughs and be used as a general tonic.
Blends Well With:
Rose, Orange, Bergamot, Cinnamon Bark, Clove, Caraway and Cedarwood.
History:
Cardamom was well known in ancient times. The Egyptians used it in perfumes and incense and chewed it to whiten their teeth. The Romans used it for their stomachs when they over-indulged. The Arabs used it ground in their coffee. It is an important ingredient in Asian cooking.
Cautions:
Non-toxic, non-irritant and non-sensitizing. Avoid use during pregnancy.
