Cardamom

Botanical Name: Elettaria cardamomum
Part of Plant: Fruit
Cultivation: Ecologically ethical
Origin: Guatemala
Size: 1/6 oz. (5 ml)
Extraction Method: Steam distillation
Precautions: Use sparingly on small children.

For more information, see Cardamom oil profile.

Cathy’s Comments: Cardamom’s aroma is warm and spicy and initially similar to eucalyptus. The middle notes are balsamic-woody and slightly sweet bordering on floral. This oil has been steam distilled  since 1540 and is arguably the most aromatic of the “seed” oils. The main components of Cardamom are cineole, terpinylacetate, terpineol, borneol, and terpenes, which is why is has such a complex aroma, especially this oil that is hydro-diffused. When smelling cardamom one feels uplifted and refreshed. Besides being a good digestive tonic (including dealing with nausea) cardamom is good for lung congestion (due to the cineole content), and cooking. Cardamom as a spice can be expensive and past its prime when purchased in the grocery store; using a drop or so in any cooked dish calling for cardamom will give you that wonderful flavor. For those of you who are coffee drinkers: try a drop in your filter before brewing…