Cardamom, often called the “Queen of Spices,” is an aromatic spice derived from the seeds of plants in the ginger family.
Native to India and Sri Lanka, cardamom is prized for its distinctive sweet, floral aroma and warm, slightly spicy flavor. It is used in both sweet and savory dishes, traditional medicine, and cosmetics.
Flavor : Warm, sweet, and slightly citrusy with minty undertones
Aroma : Strong, sweet, and aromatic
Rich in Oils : Contains essential oils like cineole and terpinyl acetate, responsible for its therapeutic and aromatic properties
Nutritional Benefits : Antioxidant-rich, supports digestion, freshens breath, and may help regulate blood pressure
Culinary : Widely used in Indian, Middle Eastern, and Scandinavian dishes and flavoring for curries, rice dishes, desserts, chai, and coffee
Confectionery & Beverages : Used in sweets, ice cream, bakery items, and liqueurs
Traditional Medicine (Ayurveda/Unani) : Used to relieve digestive issues, cold, and bad breath
Cosmetics & Perfumes : Essential oil used in perfumes, toothpastes, and skin care products
Parameters | Value |
---|---|
Organic Extraneous Matter | 4 % Max |
Inorganic Extraneous Matter | 1 % Max |
Immature Shriveled & Insect Damaged Capsules | 5 % Max |
Empty and Malformed Capsules | 8 % Max |
Mass in g/l | 300 g/l Min |
Moisture | 12 % Max |
Total Ash | 8 % Max |
Acid Insoluble Ash | 2 % Max |
Volatile Oil (ml / 100gm) | 1 % Min |