Cardamom (WC)

Cardamom (WC)
Latin Name: Elettaria cardamomum
Family: Zingiberaceae
Country of Origin: Guatemala
Note: Top
Extraction Method: Steam distilled
Plant Material used: Dried ripe fruits (seeds)

CAS No: 8000-66-6
Flash Point: 62 C

Rare & Exotic

Our PricePlease make selection below.

Please choose:

Save wishlist

Aroma:
Sweet and spicy almost like bitter-lemons. The seed are enclosed in husks (hulls), and should not be removed from the almost odorless hulls until immediately prior to distillation. The so called 'green' cardamom, e.g., 'Green Aleppy,' which gives a high yield of essential oil, is preferred as distillation material.

Cardamom is an almost colorless or pale yellow to light brownish liquid. It darkens when exposed to daylight. The odor is warm spicy, aromatic (the most 'aromatic' of all the oils from 'aromatic' seeds according to Arctander). At first penetrating camphoraceous cineole like or somewhat medicinal, reminiscent of eucalyptus. Later, becoming balsamic woody, increasingly sweet and almost floral on the dryout. The odor is extremely tenacious with a delightful, warm spiciness and balsamic floral undertone.

History & Myth:
Cardamon is one of the oldest essential oil known. In the reports of Valerius Cordus dated 1540, cardamom oil is described and its distillation is outlined.

Long used as a condiment and medicine in India and was generally thought to have a good effect on the digestive system. The Egyptians thought it rather nice to use in perfumes and incense and they also chewed the seeds to keep their teeth white.

In TCM (Traditional Chinese Medicine), Cardamon has long been described as a Qi tonic, not only warming and invigorating to the lungs, spleen and nerves, but also having an effect on the spirit or mind similar to that of Basil, removing listlessness and depression often found in chronic Qi deficiency conditions.

Chemical Constituents:
Main constituents are: Cineole (Ketone), Terpinylacetate, Terpineol, (Alcohol), Borneol, Limonene, Sabinene, and Terpinene (Terpenes).

Properties:
Antiseptic, Antispasmodic, Aperitif, Aphrodisiac, Carminative, Digestive, Diuretic, Stimulant, Stomachic, Tonic.

Mind & Spirit:
Uplifting, refreshing an invigorating aroma which warms the senses and is ideal when there is a feeling of weakness or fatigue.

Body:
Known to be particularly helpful with digestive problems especially of nervous origins. Cardamom has a reputation as an aphrodisiac which may be due to its tonic effect on the body possibly dealing with a low sexual response. It is said to have been a remedy for impotence for some time.

Perfumery:
Cardamom will not only impart spiciness, but also a warm, sweet note which fits into floral bases such as muguet and rose. Coriander oil is an extremely fine modifier for Cardamon oil in perfumery. The oil imparts warmth in Oriental perfume bases, chypres and face powder perfumes.

Blends well with:
Bergamot, olibanum, ylang-ylang, labdanum products, nerol, cedarwood derivatives, etc.

Cautions:
External Use Only.
Sensitive skins should be aware it may cause an allergy.
Do NOT use undiluted on the skin.
Keep away from Children & Pets.

Ref:
S. Arctander ~ Perfume and Flavor Materials of Natural Origin
S. Battaglia ~ The Complete Guide to Aromatherapy
W. Sellar ~ The Directory of Essential Oils

No recommended products at the moment.
 
Howood
View
Latin Name: Cinnamomum camphora
Family: Lauracea
Country of Origin: Japan
Extraction Method: Steam Distilled
Parts Used: from the bark & twigs of the tree

CAS No: 8022-91-1 
Flash Point: C>62
CT Linalool

Also called 'Shiu Oil'

click for details

 
 
Palmarosa (O)
View
Latin Name: Cymbopogon martini
Country of Origin: India
Method of Cultivation: Organic
Extraction Method: Hydro distilled
Plant Material Used: dried grass / leaves

CAS: 84649 - 81 - 0
Flash Point: 90 degrees C

Note: Top
Aroma: sweet, floral, slightly dry, with a hint of rose

click for details

 
 
GrapeSeed Carrier Oil
View Country of Origin: Italy
Botanical Name: Vitis vinifera
Method of Cultivation: Conventional
Method of Extraction: Expeller pressed
Plant Material Used: Seeds
CAS No: 8024-22-4
Flash Point: > 310 C

Contains: Linolenic acids, oleic acids & palmitic acids.

click for details

 
 
Basil, Holy (WC)
View Botanical Name: Ocimum sanctum (ocimum gratissimum - Eugenol type)
Family: Lamiaceae
Country of Origin: India
Method of Cultivation: Wild Crafted
Extraction Method: Steam Distilled
Parts Used: Flowers and leaves (not the seeds)

CAS No:
8015-73-4
Flash Point: >100 C (>212F)
Lot No: BasH50kSbi0418

Appearance: Pale yellow to yellow color liquid
Odor: Green herbaceous clove like odor

click for details

 
 
Lemon (O)
View Latin Name: Citrus limomum
Country of Origin: Italy
Family: Rutaceae
Cultivation Method: Organic
Extraction Method: Cold Pressed
Plant Material Used: peel of lemons

CAS No: 8007-56-8
Flash Point: (closed cup) 115 F
Assay: 2.75% total aldehyde calculated as Citral.

Color: Pale yellow liquid
Odor: Very light, fresh and sweet odor, truly reminiscent of the ripe peel


click for details