Cardamon Oil

• 📂 CAS N° — 8000-66-6

• 📘 FEMA — 2241

• 📝 Odor type — Spicy

• 📈 Odor Strength — Medium

• 👃🏼 Odor Profile — The odor of cardamom oil is warm-spicy and aromatic. Initially, it is penetrating and camphoraceous, resembling eucalyptus. Over time, it becomes balsamic-woody, increasingly sweet, and almost floral upon drying out. The odor is extremely tenacious, characterized by a delightful, warm spiciness with a balsamic-floral undertone.

• ⚗️ Uses — In perfumery, cardamom oil imparts a warm, sweet spiciness that complements floral bases like muguet and rose. It blends well with bergamot, olibanum, ylang-ylang, labdanum products, nerol, methyl ionone, cedarwood derivatives, heliotropin, cassione, isoeugenol, and hydroxycitronellal. Coriander oil is an excellent modifier for cardamom oil in both perfumery and flavoring, enhancing warmth in Oriental perfume bases, chypres, and face powder perfumes.

Botanical Profile: Elettaria Cardamomum

Cardamom Oil is one of the oldest essential oils known. It is produced through steam distillation of the seeds of Elettaria Cardamomum, a member of the ginger family.

Historical and Geographical Production

Traditionally, cardamom oil production was concentrated in Europe and the U.S.A. However, from the 1950s onwards, India and Ceylon (now Sri Lanka) have significantly increased their distillation capacities. India stands as the largest consumer of cardamom spice, accounting for an estimated 50 to 65% of global production.

Guatemala is the second-largest producer of cardamom, though its output remains substantially lower than that of India and Ceylon. Despite this, Guatemalan cardamom oil is highly regarded for its excellent odor and flavor, comparable to any leading product in the market.

While various species of cardamom grow in regions such as Madagascar, Africa, China, Siam, and Indonesia, these varieties hold little significance for essential oil production.

Adulteration and Quality Concerns

Adulteration of cardamom oil is a widespread issue. Only extensive experience with genuine oil can help perfumers distinguish between pure and adulterated products. Common adulterants include Spanish sage oil and pine oil fractions.

Culinary and Industrial Uses

Cardamom spice is an essential ingredient in genuine East Indian curry powder. In the food industry, cardamom oil is favored for its consistent quality in pickles, meat sauces, and seasonings. It is especially popular in Scandinavian and North European countries for use in bread and baked goods. In contrast, it is relatively unknown to American consumers.

Recently, the production of Cardamom Oleoresin has commenced in Europe and America. This product closely replicates the true spice's organoleptic properties more accurately than the oil. It is obtained by extracting the seeds with ethyl ether, petroleum ether, or other volatile solvents. An ultrasonic extract of cardamom, known as SFE, is also available and is considered by some to be the most faithful extraction method.

Global Production and Market Dynamics

The annual world production of cardamom oil adjusts to meet demand. The oil is relatively expensive, not due to a scarcity of raw materials, but because of the complex extraction process.

Olfactive Description

The odor of cardamom oil is warm-spicy and aromatic. Initially, it is penetrating and camphoraceous, resembling eucalyptus. Over time, it becomes balsamic-woody, increasingly sweet, and almost floral upon drying out. The odor is extremely tenacious, characterized by a delightful, warm spiciness with a balsamic-floral undertone.

Specific Character: Spicy

Method of Extraction

The seeds are enclosed in husks and should not be removed from these odorless hulls until immediately before distillation. "Green" cardamom, such as "Green Aleppy," is preferred for distillation due to its high essential oil yield (typically 4 to 6%, sometimes up to 8%). The oil from "green" cardamom is more cineole-rich compared to that from bleached or pale yellow cardamom.

Applications in Perfumery

In perfumery, cardamom oil imparts a warm, sweet spiciness that complements floral bases like muguet and rose. It blends well with bergamot, olibanum, ylang-ylang, labdanum products, nerol, methyl ionone, cedarwood derivatives, heliotropin, cassione, isoeugenol, and hydroxycitronellal. Coriander oil is an excellent modifier for cardamom oil in both perfumery and flavoring, enhancing warmth in Oriental perfume bases, chypres, and face powder perfumes.

Flavoring Applications

The use of cardamom oil in food varies with processing methods. Typically, usage ranges from 0.20 to 0.50%, with the Minimum Perceptible level at 0.04 to 0.05 mg% for a quality cardamom oil.

Appearance

Cardamom Oil is almost colorless to pale yellow or light brownish liquid, darkening upon exposure to daylight. Locally distilled oils tend to be darker than those produced in Europe or the U.S.A. Guatemalan oil, distilled under modern conditions, is particularly light-colored.

Chemical Composition

The primary constituents of cardamom oil include cineole, terpinyl acetate, terpineol, borneol, and terpenes. These components can be synthetically produced at a fraction of the cost of natural cardamom oil.

Olfactory Impact

Cardamom oil is characterized as a top to middle note in fragrance compositions.

Source:

• Perfume and Flavor Materials of Natural Origin, S. Arctander (1961)

• Photo by Mousum De on Unsplash