>Cardamom (Large) is considered to be the `Queen of Spices’. It is one of the most significant, valuable spices in the world. It consists of the small, highly aromatic pods or seed capsules of a perennial plant of the ginger family (Zingiberaceae) native to India. Seeds. Commonly, the large brown pods are sold as a whole. Black cardamom has a fresh and aromatic aroma. Camphor is easily discernible in its odor. By virtue of the traditional drying procedure over open flames, the spice also acquires a strong smoky flavour. The seeds contain 3% of an essential oil, which is dominated by 1, 8-cineol (more that 70%). Smaller and variable amounts of limonene, terpinene, terpineol, terpinyl acetate and sabinene have also been reported. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods, medicines and beverages. They are available in different colors. The color depends on how they are processed: brown cardamom is oven-dried (most popular elsewhere in Asia and in Europe) Cardamom contains Calcium, Magnesium, Potassium and Manganese.
