Cardamom CO2 extract

Freshly cracked cardamom, cool eucalyptus, lemon, floral, slightly woody. Sweeter and rounder than the distilled oil; the camphoraceous edge is softer.

Cardamom CO2 has no dedicated standard in the IFRA 51 index.

Linalool and limonene are present; both are EU-labelled allergens above threshold. 1,8-Cineole can feel cool and sharp on skin at high concentration. Store dark, sealed and cool.

Green cardamom is the fruit of Elettaria cardamomum, a ginger-family herb native to the Western Ghats of India. Guatemala is now the largest producer, mainly for Middle Eastern markets. India (Kerala) and Sri Lanka are other important sources.

Capsules are picked just before full ripeness and dried to keep the green colour. The seeds hold most of the oil; the husk is weakly scented. Since seeds lose aroma quickly after grinding, extracts are usually made from freshly hulled seed.

CO2 extraction uses compressed carbon dioxide as the solvent. Under subcritical conditions CO2 takes mainly the volatile fraction, giving a product called a select extract. Under supercritical conditions it also takes lipids and non-volatiles, giving a total extract. On depressurisation the CO2 evaporates completely and leaves no solvent residue.

The two main constituents are α-terpinyl acetate, for a sweet floral note, and 1,8-cineole, for coolness. Their ratio shapes the odour: more ester is sweeter, more cineole is more eucalyptus-like.

In perfumery cardamom CO2 serves spicy tops in woody, leather, coffee and floral fragrances. It brightens and cools an opening without the sharpness of pepper.

It should not be confused with tsao-ko (Amomum tsao-ko) or black cardamom (Amomum subulatum), other ginger-family spices with stronger smoky and camphoraceous notes.