28. Cardamom

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch28

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Cardamom, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch28

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • cardamom, two types of cardamom - small and large;
  • Arabs, promoting use of green-colored cardamom - preferring the fresh green color;
  • Zingiberaceae plants, distributed throughout - tropical forests of the world;
  • size and shape variation - seen in cultivars;
  • Mysore cultivar, grown in Kerala and in Western Ghats slopes - capsules with greater green color;
  • cardamom plants, thriving in rich loamy soil - shade-loving requiring rainfall;
  • cardamom capsules - dried using artificial ovens;
  • component, noted for its camphoraceous and cool odor;
  • cardamom oil - a highly valued spice oil;
  • cardamom, more valued for its aroma - oleoresin, more rounded true flavor of spice


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • References