Cardamom essential oil is extracted from the seeds of cardamom; whose scientific name is elettaria cardamom. Cardamom oil is colorless to pale yellow liquid having sweet, balsamic and characteristic spicy odor. Cardamom oil is extracted by the process of steam distillation. Cardamom is a perennial herb cultivated in southern India. It is commonly used as a flavoring agents in both food and drink, as cooking spices and as a medicine also due to its herbal properties. Cardamom oil is normally used for fragrance and flavors apart from its several therapeutic uses. Cardamom oil is commonly used in aromatherapy as well as Ayurveda, primarily as a digestive tonic. Cardamom has been known to kill bacteria in the digestive system and seems to calm nausea. It has a sweet, spicy, herbal, fresh aroma which can be described as green.
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Origin of cardamom oil:
A perennial, reed-like herb, Cardamom grows wild and is cultivated in India and Ceylon. It grows up to 4 meters (13 feet) high and has long, green silky blades, small yellowy flowers with a violet tip and a large fleshy rhizome, similar to ginger. Oblong gray fruits follow the flowers, each containing many seeds. Cardamom was well known in ancient times and the Egyptians used it in perfumes and incense and chewed it to whiten their teeth, while the Romans used it for their stomachs when they over-indulged. The Arabs ground it to use their coffee and It is an important ingredient in Asian cooking. Valerius Cordus first distilled the essential oil in 1544 after the Portuguese discovered the East.