Cardamom (Elettaria cardamomum)

Description
Cardamom is an aromatic spice obtained from the fruits of Elettaria cardamomum (family Zingiberaceae), native to South Asia. The fruits, known as pods, are small green capsules containing highly fragrant black seeds. Cardamom is considered one of the most valuable spices in the world for its complex aroma: fresh, balsamic, citrusy, slightly sweet and pungent. It is used in pastry, Asian and Middle Eastern cuisine, baking, beverages, infusions and spice blends.

Common name: Cardamom
Kingdom: Plantae
Clade: Angiosperms
Clade: Monocots
Order: Zingiberales
Family: Zingiberaceae
Genus: Elettaria / Amomum
Most common species: Elettaria cardamomum (green cardamom, the main commercial type)

Cultivation and growing conditions

• Climate: Prefers tropical, warm and very humid climates; needs high and fairly constant temperatures without strong fluctuations.

• Exposure: Grows best in partial shade or filtered light, typical of tropical understory; strong, direct sunlight can damage leaves and flowers.

• Soil: Requires deep, loose, well-drained soils rich in organic matter; prefers slightly acidic to neutral pH.

• Watering: Needs high humidity and regular watering; does not tolerate prolonged waterlogging but is also sensitive to drought.

• Temperature: Optimal range is 18–30 °C; temperatures below about 10–12 °C markedly slow down growth.

• Fertilization: Benefits from good potassium availability and abundant organic matter; periodic applications of compost or well-rotted manure are recommended.

• Crop management: Mulching is useful to maintain soil moisture; important to protect the rhizome from standing water.

• Propagation: Mainly by division of rhizomes; propagation from seed is possible but slower and more variable.

Indicative nutritional values per 100 g (seeds)

• Energy: 300–320 kcal

• Water: ≈ 8–10%

• Carbohydrates: 55–60 g

  • of which sugars: 0.5–2 g

• Protein: 10–12 g

• Total fat: 5–7 g

  • SFA (saturated fatty acids; excessive intake in the overall diet is associated with cardiovascular risk): 1–1.5 g

  • MUFA (monounsaturated fatty acids; generally favourable for blood-lipid profile): 1–2 g

  • PUFA (polyunsaturated fatty acids; important for cell membranes and anti-inflammatory functions): 2–3 g

• Dietary fibre: 25–30 g

• Vitamins: B₁, B₂, B₆ (small amounts)

• Minerals: calcium, iron, magnesium, potassium, manganese

(Values vary with origin, variety and processing.)

Key constituents

• Essential oil (about 4–8%):

  • 1,8-cineole, α-terpineol, linalool, terpinyl acetate

• Aromatic terpenes: limonene, sabinene and others

• Polyphenols and flavonoids

• Soluble and insoluble dietary fibres

• Minor amounts of proteins, lipids and minerals bound to the seed matrix

Production process

Cultivation

• Grows in tropical, humid climates with partial shade and rich, well-drained soils.

• Main producing countries include India, Guatemala and Sri Lanka.

• Often cultivated under shade trees in agroforestry systems.

Harvest

• Pods are harvested by hand shortly before full maturity to preserve green colour and maximum aroma.

• Multiple harvest passes are common as fruits ripen progressively.

Post-harvest

• Cleaning and sorting of pods to remove defective fruits and foreign matter.

• Drying in the sun or in controlled dryers until the desired moisture content is reached.

• Packaging of whole green pods, or dehusking to sell loose seeds.

• Steam distillation of seeds or pods to obtain the essential oil.

Physical properties

• Pods: small, spindle-shaped, green to yellowish-beige capsules, with 3 internal compartments.

• Seeds: small, hard, dark brown to black, intensely aromatic.

• High essential-oil content and high volatility → aroma is very sensitive to oxidation and poor storage.

• Low moisture content → good microbiological stability when properly dried.

Sensory and technological properties

• Aroma: fresh, balsamic, slightly camphoraceous, with citrus and floral notes.

• Taste: sweet, spicy, aromatic, slightly pungent; a small amount gives a strong, distinctive flavour.

• Withstands moderate cooking, but aroma is best preserved when added towards the end of cooking or used in infusions.

• Whole pods release flavour gradually in hot liquids (e.g. tea, milk, syrups).

• Ground cardamom disperses quickly but loses aroma faster during storage.

Food applications

• Sweet preparations: cakes, biscuits, pastries, creams, custards, chocolates.

• Beverages: masala chai, Arabic/Turkish coffee, herbal teas and milk-based drinks.

• Savory dishes: curries, rice dishes (e.g. basmati rice, biryani), stews and meat marinades in Indian, Middle Eastern and Scandinavian cuisines.

• Spice blends: key component of mixes such as garam masala, chai masala and some curry powders.

• Liqueurs and bitters, flavoured syrups and aromatic honeys.

Nutrition & health

• Cardamom provides antioxidant compounds (terpenes and flavonoids) that contribute to protection against oxidative stress when consumed as part of a varied diet.

• Traditional herbal use considers cardamom as digestive, carminative and breath-freshening.

• Essential oil shows antimicrobial activity in vitro; in foods, its main role is flavouring, with limited preservative effect at culinary doses.

• Caloric contribution at normal culinary use levels is negligible.

• Any potential health benefits should be viewed as complementary and do not replace medical advice.

Portion note

• Culinary use: typically 0.2–1 g of seeds per serving (or the equivalent from pods).

• Beverages: 1–2 whole pods per cup, lightly crushed to expose seeds.

Allergens and intolerances

• Cardamom is not listed among the main EU allergens.

• Rare individual sensitivity may occur to spices from the Zingiberaceae family (e.g. ginger, turmeric).

• Essential oil can be irritant to skin and mucous membranes if used undiluted or at high concentrations.

Storage and shelf-life

Whole pods

• 12–24 months in tightly closed containers, protected from light, heat and humidity.

• Pods help protect seeds from oxidation, so they retain aroma longer than ground product.

Decorticated seeds

• About 6–12 months, with gradual aroma loss over time even in good packaging.

Ground cardamom

• Typically 3–6 months of good flavour; aroma deteriorates rapidly, so small, fresh batches are recommended.

Essential oil

• 1–2 years in dark glass bottles, tightly closed, stored cool and away from light and oxygen.

Safety and regulatory aspects

• Must comply with EU and national standards for:

  • pesticide residues (MRL),

  • microbiological contaminants,

  • heavy metals and foreign bodies.

• Processing and packing facilities must follow GMP (Good Manufacturing Practices) and HACCP (Hazard Analysis and Critical Control Points).

• Cardamom essential oil used in food and cosmetics is subject to specific purity and safety requirements, including limits for potentially irritant components.

Labelling

• Name: “cardamom” / Elettaria cardamomum.

• Country of origin.

• Product form: whole pods, seeds, ground cardamom, essential oil.

• Net quantity, batch/lot number, best-before date.

• Storage instructions (e.g. “store in a cool, dry place, away from light”).

• For blends: complete list of ingredients and any mandatory allergen information.

Troubleshooting

• Weak aroma → old product, poor-quality raw material or incorrect storage (exposure to air, light, heat).

• Yellow or brown, shrivelled pods → over-dried or lower-quality material; may indicate poor post-harvest handling.

• Dry, dusty seeds with flat flavour → loss of essential oil due to age or inadequate packaging.

• Stale-tasting powder → oxidation; prefer freshly ground cardamom from whole pods.

Sustainability and supply chain

• Cardamom requires tropical agriculture; environmental impact depends on irrigation, fertiliser use and forest management.

• Shade-grown (agroforestry) systems are generally more sustainable, supporting biodiversity and soil protection.

• Fair-trade and certified supply chains can promote better working conditions and more sustainable practices in producing countries.

• Glass or metal containers, which are recyclable and protect aroma well, are preferable to thin plastics from both quality and environmental perspectives.

Main INCI functions (cosmetics)
Cardamom-derived cosmetic ingredients include:

• Elettaria Cardamomum Seed Oil – fragrance ingredient with toning, purifying and warming sensory effects.

• Elettaria Cardamomum Extract – antioxidant and aromatic component in skincare and body-care products.

• Widely used in perfumery for fresh, spicy, slightly sweet top notes.

• Included in body products and aromatherapy-style formulations for its stimulating and “comforting” olfactory profile.

Conclusion
Cardamom is a highly prized and versatile spice with a complex aromatic profile and a rich content of bioactive compounds. It plays a prominent role in sweet and savoury recipes, beverages, spice blends, herbal preparations and cosmetic fragrances. Correct harvesting, drying and storage are essential to preserve its characteristic aroma, quality and functional properties along the supply chain.

Mini-glossary

• SFA – Saturated fatty acids; dietary fats that should be moderated due to their association with increased cardiovascular risk.

• MUFA – Monounsaturated fatty acids; generally beneficial for blood lipid profile.

• PUFA – Polyunsaturated fatty acids; important for cell membranes and anti-inflammatory processes.

• MRL – Maximum Residue Level; legal limit for pesticide residues in foods.

• GMP – Good Manufacturing Practices; rules that ensure hygienic, correct production.

• HACCP – Hazard Analysis and Critical Control Points; preventive system for identifying and controlling food-safety hazards.

Studies

It has antioxidant properties (1), contributes to lower blood pressure (2) and sedative properties (3).

Subs: Limonene, Fenchone, Valerianol (4), Kaempferol, Quercetin (5).

Cardamom oil serves as a grain protein potential by killing various life stages of wheat attacking insects, such as Tribolium castaneum and Sitophilus zeamais, through contact and fumigating action (6).

Cardamom studies

References_______________________________________________________

(1) Das I, Acharya A, Berry DL, Sen S, Williams E, Permaul E, Sengupta A, Bhattacharya S, Saha T. Antioxidative effects of the spice cardamom against non-melanoma skin cancer by modulating nuclear factor erythroid-2-related factor 2 and NF-κB signalling pathways.  Br J Nutr. 2012 Sep 28;108(6):984-97. doi: 10.1017/S0007114511006283. 

Abstract. The role of dietary factors in inhibiting or delaying the development of non-melanoma skin cancer (NMSC) has been investigated for many years. Cardamom, which is a dietary phytoproduct, has been commonly used in cuisines for flavour and has numerous health benefits, such as improving digestion and stimulating metabolism and having antitumorigenic effects. We have investigated the efficacy of dietary cardamom against 7,12-dimethylbenz[a]anthracene (DMBA)-induced skin papillomatogenesis in Swiss albino mice that closely resembles human NMSC. Mice were grouped into normal wild type (untreated), vehicle-treated (acetone), carcinogen-treated (DMBA), and DMBA and cardamom-treated (DMBA+CARD) to delineate the role of cardamom against DMBA-induced papillomatogenesis. Oral administration of cardamom to DMBA-treated mice up-regulated the phase II detoxification enzymes, such as glutathione-S-transferase and glutathione peroxidase, probably via activation of nuclear factor erythroid-2-related factor 2 transcription factor in 'DMBA+CARD' mice. Furthermore, reduced glutathione, glutathione reductase, superoxide dismutase and catalase were also up-regulated by cardamom in the same 'DMBA+CARD' group of mice compared with DMBA-treated mice. Cardamom ingestion in DMBA-treated mice blocked NF-κB activation and down-regulated cyclo-oxygenase-2 expression. As a consequence, both the size and the number of skin papillomas generated on the skin due to the DMBA treatment were reduced in the 'DMBA+CARD' group. Thus, the results from the present study suggest that cardamom has a potential to become a pivotal chemopreventive agent to prevent papillomagenesis on the skin.

(2) Verma SK, Jain V, Katewa SS. Blood pressure lowering, fibrinolysis enhancing and antioxidant activities of cardamom (Elettaria cardamomum). Indian J Biochem Biophys. 2009 Dec;46(6):503-6.

Abstract. Elettaria cardamomum (L.) Maton. (Small cardamom) fruit powder was evaluated for its antihypertensive potential and its effect on some of the cardiovascular risk factors in individuals with stage 1 hypertension. Twenty, newly diagnosed individuals with primary hypertension of stage 1 were administered 3 g of cardamom powder in two divided doses for 12 weeks. Blood pressure was recorded initially and at 4 weeks interval for 3 months. Blood samples were also collected initially and at 4 weeks interval for estimation of lipid profile, fibrinogen and fibrinolysis. Total antioxidant status, however, was assessed initially and at the end of the study. Administration of 3 g cardamom powder significantly (p<0.001) decreased systolic, diastolic and mean blood pressure and significantly (p<0.05) increased fibrinolytic activity at the end of 12th week. Total antioxidant status was also significantly (p<0.05) increased by 90% at the end of 3 months. However, fibrinogen and lipid levels were not significantly altered. All study subjects experienced a feeling of well being without any side-effects. Thus, the present study demonstrates that small cardamom effectively reduces blood pressure, enhances fibrinolysis and improves antioxidant status, without significantly altering blood lipids and fibrinogen levels in stage 1 hypertensive individuals.

(3) Gilani AH, Jabeen Q, Khan AU, Shah AJ. Gut modulatory, blood pressure lowering, diuretic and sedative activities of cardamom.  J Ethnopharmacol. 2008 Feb 12;115(3):463-72. 

Abstract. Ethnopharmacological relevance: Cardamom (Elettaria cardamomum) is traditionally used in various gastrointestinal, cardiovascular and neuronal disorders. Aim of the study: To rationalize cardamom use in constipation, colic, diarrhea, hypertension and as diuretic. Materials and methods: Cardamom crude extract (Ec.Cr) was studied using in vitro and in vivo techniques. Results: Ec.Cr caused atropine-sensitive stimulatory effect in isolated guinea-pig ileum at 3-10mg/ml. In rabbit jejunum preparations, Ec.Cr relaxed spontaneous and K+ (80 mM)-induced contractions as well as shifted Ca++ curves to right, like verapamil. Ec.Cr (3-100mg/kg) induced fall in the arterial blood pressure (BP) of anaesthetized rats, partially blocked in atropinized animals. In endothelium-intact rat aorta, Ec.Cr relaxed phenylephrine (1 microM)-induced contractions, partially antagonized by atropine and also inhibited K+ (80 mM) contractions. In guinea-pig atria, Ec.Cr exhibited a cardio-depressant effect. Ec.Cr (1-10mg/kg) produced diuresis in rats, accompanied by a saluretic effect. It enhanced pentobarbital-induced sleeping time in mice. Bio-assay directed fractionation revealed the separation of spasmogenic and spasmolytic components in the aqueous and organic fractions respectively. Conclusion: These results indicate that cardamom exhibits gut excitatory and inhibitory effects mediated through cholinergic and Ca++ antagonist mechanisms respectively and lowers BP via combination of both pathways. The diuretic and sedative effects may offer added value in its use in hypertension and epilepsy.

(4) Asakawa Y, Ludwiczuk A, Sakurai K, Tomiyama K, Kawakami Y, Yaguchi Y.  Comparative Study on Volatile Compounds of Alpinia japonica and Elettaria cardamomum.    J Oleo Sci. 2017 Aug 1;66(8):871-876. doi: 10.5650/jos.ess17048. 

Abstract. The volatile compounds obtained from the ether extracts, headspace gases and steam distillates of Alpinia japonica and Elettaria cardamomum were analyzed by GC/MS. Both species were rich sources of naturally rare fenchane-type monoterpenoids, fenchene, fenchone, fenchyl alcohol and its acetate, together with 1,8-cineole. The distributions of volatile sesquiterpenoids were very poor in both species. Chiralities of fenchone in A. japonica and E. cardamomum were 99% of (1S,4R)-(+)-form. Camphor in A. japonica is composed of a mixture of (1R,4R)-(+)-form (94.3%) and (1S,4S)-(-)-form (5.7%). On the other hand, E. cardamomum produced only (1R,4R)-(+)-camphor (99%).

 (5) Masoumi-Ardakani Y, Mandegary A, Esmaeilpour K, Najafipour H, Sharififar F, Pakravanan M, Ghazvini H.   -  Chemical Composition, Anticonvulsant Activity, and Toxicity of Essential Oil and Methanolic Extract of Elettaria cardamomum.   -    Planta Med. 2016 Nov;82(17):1482-1486. 

Abstract. Elettaria cardamomum is an aromatic spice (cardamom) native to the humid Asian areas, which contains some compounds with a potential anticonvulsant activity. Various pharmacological properties such as anti-inflammatory, analgesic, antioxidant, and antimicrobial effects have been related to this plant. This research was conducted to examine the probable protective impact of the essential oil and methanolic extract of E. cardamomum against chemically (pentylentetrazole)- and electrically (maximal electroshock)-induced seizures in mice. In addition, neurotoxicity, acute lethality, and phytochemistry of the essential oil and methanolic extract were estimated. The TLC method showed the presence of kaempferol, rutin, and quercetin in the extract, and the concentration of quercetin in the extract was 0.5 µg/mL. The major compounds in the essential oil were 1,8-cineole (45.6 %), α-terpinyl acetate (33.7 %), sabinene (3.8 %), 4-terpinen-4-ol (2.4 %), and myrcene (2.2 %), respectively. The extract and essential oil showed significant neurotoxicity in the rotarod test at the doses of 1.5 g/kg and 0.75 mL/kg, respectively. No mortalities were observed up to the doses of 2 g/kg and 0.75 mL/kg for the extract and essential oil. The essential oil was effective in both the pentylentetrazole and maximal electroshock models; however, the extract was only effective in the pentylentetrazole model. The study suggested that E. cardamomum methanolic extract had no significant lethality in mice. Both the essential oil and methanolic extract showed movement toxicity. Anticonvulsant effects of E. cardamomum were negligible against the seizures induced by pentylentetrazole and maximal electroshock. Georg Thieme Verlag KG Stuttgart · New York.

(6) Abbasipour H, Mahmoudvand M, Rastegar F, Hosseinpour MH.   -  Fumigant toxicity and oviposition deterrency of the essential oil from cardamom, Elettaria cardamomum, against three stored–product insects.   -  J Insect Sci. 2011;11:165. doi: 10.1673/031.011.16501.

 Abstract. Use of insecticides can have disruptive effects on the environment. Replacing the chemical compounds in these insecticides with plant materials, however, can be a safe method with low environmental risk. In the current study, chemical composition and insecticidal activities of the essential oil from cardamom, Elettaria cardamomum L. (Maton) (Zingiberales: Zingiberaceae) on the adults of three stored product pests was investigated. Results indicated that essential oil of E. cardamomum toxic to the bruchid beetle, Callosobruchus maculatus Fabricius (Coleoptera: Bruchidae), the red flour beetle, Tribolium castaneum Herbst (Coleoptera: Tenebrionidae), and the flour moth, Ephestia kuehniella Zeller (Lepidoptera: Pyralidae). Adults of E. kuehniella were more sensitive than the Coleoptera. Also, the highest mortality of these insects was seen after 12 hours. Results of the LT₅₀ tests showed that the lethal time of mortality occurred between 10-20 hours in various test concentrations. Essential oil of E. cardamomum had a good efficacy on oviposition deterrence of C. maculatus females, too. The chemical constituents of the essential oils were analyzed by gas chromatography-mass spectrometry. The major constituents of cardamom were identified as 1,8-cineol, α-terpinyl acetate, terpinene and fenchyl alcohol. These results suggest that essential oil of E. cardamomum is a good choice for control of stored product pests.