Cardamom Essential Oil

Botanical name: Elettaria cardamomum
Method of extraction: steam distillation
Parts used: Seeds of fruit aroma: hot, spicy, balsamic.
Origin: Guatemala, India and Sri Lanka

Aroma: The essential oil of cardamom is sweet, spicy, and balsamic, with a light yellow to pale yellow color and
slightly aqueous viscosity.

Composition: The main chemical components of cardamom oil are pinene, sabinene, myrcene,
phellandrene, limonene, cineole, terpinene, cymene, terpinolene, linalool, linalyl, acetate, citronellol,
nerol, geraniol, methyl eugenol and trans nerolidol.

Blends well with: bergamot, black pepper, cumin, cedar, cinnamon, cloves, coriander, fennel, ginger,
grapefruit, jasmine, lemon, lemongrass, Litsea cubeba, mandarin, neroli, orange, palmarosa, patchouli,
small grain, sandalwood, vetiver, ylang-ylang.

Cardamom was well known in ancient times; the Egyptians and the Romans used it for sore stomachs
when they had drunk too much.