Cardamom: A Multipurpose Species in Food and Commercial Needs

  • Aparanjitha Rajpur
  • K. Samratha


Cardamom is a seed pod mostly known for its culinary and medicinal properties. It is grown in India, Sri Lanka, Tanzania, and Guatemala. Each green pod on the plant contains about 15 to 20 seeds. Cardamom is available in two different types, black cardamom (elaichi) and green cardamom (Elettaria). Black cardamom pods are larger than green cardamom pods. Their seeds have a unique taste and smell. Cardamom, commonly mentioned as the queen of spices for its taste and aroma, is known to mankind since its beginning. It is noted for its aphrodisiac property, delicious aroma and also used as a common folk remedy for treating stomach aches. The major components present in cardamom oil are a-pinene, b-pinene, sabinene, terpinen-4-oil, a-terpineol acetate, myrcene, a-phellandrene, 1,8-cineole, p-cymene, y-terpinene, terpinolene, linalool, linalyl acetate, a-terpineol, limonene. The dried fruits of large cardamom (Amomumsubulatum Roxb.), a high-value, low-volume spice crop grown only in the three eastern Himalayan countries, are widely used in foods, beverages, perfumes, and medicines. Small green cardamom (Elettariacardamomum) have significant antibacterial activity, supplementation on blood glucose indices, lipids, inflammatory profiles, and liver function. The current review inevitably describes the morphology and explores the phytochemical constituents, commercial utilization of the cardamom and its pharmacological activities.


Cardamom Elettaria cardamomum Amomum subulatum 


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© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Aparanjitha Rajpur
    • 1
  • K. Samratha
    • 2
  1. 1.Department of PharmaceuticsSri Venkateshwara College of Pharmacy, Osmania UniversityTelanganaIndia
  2. 2.Department of PharmaceuticsG Pulla Reddy College of Pharmacy, Osmania University TelanganaTelanganaIndia

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