66. Large Cardamom

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch66

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Large Cardamom, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch66

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

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Keywords:

  • large cardamom - used in India, in Northern and Eastern Indian cookery;
  • large cardamom, known as Sikkim or Nepal cardamom - or “greater cardamom”;
  • large cardamom - the fruit of a perennial herbaceous plant;
  • leafy stem, oblong, lanceolate green leaves - glabrous on both surfaces;
  • high level of cineole - a camphoraceous note, similar to eucalyptus oil;
  • dark brown oily liquid - aroma dominated by cineole, taste of large cardamom;
  • large cardamom, and their use in sweet preparations - and vegetable curries

Summary

This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Oleoresin

  • Uses

  • References