Cardamom seed (Elletaria Cardamomum)

Camphorated, aromatic, resinous.

Source

Cardamom is grown in India, Guatemala, Ceylon, Indonesia and Central America.

Extraction Method

Steam distillation of the dried seed of a small plant.

Use

Blends well in "eaux fraîches", men's perfumes with conifer notes and chypres. Also suited to tea notes. Some people recommend chewing cardamom seeds to mask the pungent odor of garlic. Seldom used in French cuisine, except to enhance the taste of gingerbread.

 

 

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