Cardamom is said to be one of the oldest and most precious oils known. The name of this oil is thought to have come from an Arab word (“hehmama”), which means hot and pungent. The spice is used world-wide in culinary practices and the essential oil and herb are widely used for their medicinal properties.
Name of Oil: Cardamom
Latin Binomial: Elettaria cardamomum
Countries of Origin: Sri Lanka, India, Guatemala, El Salvador
Scent Profile: Spicy, warm, woody, rich, sweet
Parts used in distillation: Seeds
Oil Characteristics: Clear, thin, middle note, medium intensity
Cultivation: Non Sprayed
Used in aromatherapy for the symptomatic relief of:
Colic, digestive cramps, dyspepsia, flatulence, nervous exhaustion, depression, catarrh and chronic bronchitis.
Used in aromatherapy to help ease emotional symptoms of:
Worries, responsibilities that test endurance and motivating.
Reputed to be one of the oldest spices known to man. Used for thousands of years in Chinese and Ayurvedic medicine. Important culinary spice all over the world.
a-pinene, b-pinene, sabinene, myrcene, a-phellandrene, limonene, 1,8cineole, y-terpinolene, linalool, linalyl acetate, terpinen-4-ol, a-terpineol,a-terpinyl acetate, citronellol, nerol, geraniol, methyl eugenol, trans-nerolidol
Safety:
Non-toxic, non-irritating, non-sensitizing
Books Cited:
The Complete Guide to Aromatherapy, 2nd Edition – Salvatore Battaglia
Essential Oil Safety , 2nd Edition – Robert Tisserand and Rodney Young
Aromatherapy – Jennifer Peace Rhind
The Complete Book of Essential Oils & Aromatherapy – Valerie Wormwood
Aromatherapeutic Blending – Jennifer Peace Rhind
The Fragrant Mind – Valerie Wormwood
Coming Soon!
