Cardamom has been used medicinally and in cooking for thousands of years. It has several varieties and contains volatile compounds that give it its distinctive flavor and aroma. The document discusses cardamom's history, varieties, chemical composition, medicinal properties, forms, uses in food and dairy products, and standards. Adding small amounts of cardamom powder to foods like sandesh can significantly extend their shelf life at room temperature.

1. CARDAMOM: CHEMISTRY, MEDICINAL
PROPERTIES, APPLICATIONS IN DAIRY
AND FOOD INDUSTRY
Presented By
Jadav Kishorbhai D.

2. Outline
• Introduction
• Historical background
• Varieties of cardamom
• Botanical description
• Chemical composition
• Medicinal properties
• Forms of cardamom
• Uses of cardamom
• Allergies & toxicity
• Adulteration issues
• Conclusion 2

3. Introduction
Family- Zingiberaceae
Seed- Elettaria cardamomum Maton
The genus consists of about six species
Only E. cardamomum Maton occurs in
India
First introduced in Guatemala by Oscar
Majus Kloeffer in 1914.
(Morsy, 2015)
(Mabberly, 1987)
3

4. It is highly valuable spices from ancient times, because of
its very pleasant aroma and taste. It referred as the
'Queen of Spices'.
• The major use of cardamom is culinary purpose for flavoring food.
• It is the third most expensive spices in the world next to saffron
and vanilla.
(Morris and Mackley, 1997)
(Madhusoodanan and Rao, 2001)
4

5. 5

6. Taitreya Samhita, which belongs to the later Vedic
period (3000 BC), mentioned use of cardamom on
the occasion of a marriage ceremony.
The ancient Indian Ayurvedic texts, Charaka
Samhita and Susrutha Samhita, (1400 - 600 BC)
mentioned cardamom on many occasions
(Mahindru, 1982; Ravindran, 2002).
6

7. Known as Ela in Sanskrit
The ancient Egyptians chewed
cardamoms to whiten their teeth
and at the same time to sweeten
their breath
Cardamom grew in the gardens of
the King of Babylon in 720 B.C.
(Shah and Seth, 2010)
7

8. Cardamom production
• World Production (MT):- 1,22,152
• India’s Production (MT):-38,100
• Top Producer:- India, Guatemala
• Market share of India:-31%
• India’s Rank:-1st
• Major producers of cardamom in
India:- Kerala (70%)
(Spices Board India, 2018)
8

9. Types of cardamom
Large
cardamom-
Bada Elaichi
(Aframomum
and Amomum
species)
Small
cardamom-
Chhota Elaichi
(Elettaria
cardamomum)
or the true
cardamom
(Madhusoodanan and Rao, 2001)
9

10. • Mysore
• Malabar
• Ceylon
• Vazhukka
• Manjarabad
• Bijapur
• Kunnielam
• Makaraelam
• Thara Guatemala
• Nanda
varieties of cardamom
Among all these, Mysore,
Malabar and Vazhukka are
most popular cultivated
varieties of cardamom in
India.
10

11. Small cardamom is grown
mainly in the Western Ghats
of Kerala, Karnataka, and
Tamil Nadu.
(Spices Board India, 2018)
Large cardamom is mainly
grown in the sub-Himalayan
tracts of Sikkim, Arunachal
Pradesh, Nagaland and
Darjeeling districts of West
Bengal.
11

12. BOTANICAL DESCRIPTION
Fruits are ellipsoidal
or almost spherical,
fleshy when green,
and leathery when
dry.
In the genus Elettaria…..
The flowers are on long-stalked panicles and
made up of multi flowered spirals.
Flowers are about 30 to 35 mm long, white
or pale green, with the central lip streaked
blue or violet.
(Govindarajan et al., 1982) 12

13. Fruits are three-
chambered, filled with
many seeds, and
dehiscent.
In the genus Amomum…..
Short-stalked or sensile
flowers in a thickly-flowered,
conically shaped.
The fruits grow in loose or
dense clusters, and are thick
fleshed which, on drying, forms
a leathery fruit coat.
(Govindarajan et al., 1982) 13

14. Dried fruit of cardamom contains steam-volatile oil, fixed
(fatty) oil, pigments, proteins, cellulose, pentosans,
sugars, starch, silica, calcium oxalate and minerals
The major constituent of the seed is starch (up to 50%)
while in the fruit husk it is crude fiber (up to 31%).
Cardamom contains 2.8-6.2% volatile oil, approximately
10% protein and 1-10% fixed oil.
(Senthil and Bhat, 2011)
CHEMICAL COMPOSITIONs OF CARDAMOM
14

15. The volatile oil is composed mainly of 1,8-cineole (20-
60%) and α-terpinyl acetate (20-55%).
(Guenther, 1975; Padmakumari et al., 2010)
The aroma and flavor of cardamom are obtained from the
essential oils.
It also contains α-terpineol, myrcene, limonene,
menthone, ß-phellandrene, sabinene and heptane.
15

16. Acid constituents of the volatile oil include acetic, butyric,
decanoic, dodecanoic, citronellic, geranic, hexanoic,
heptanoic, nerylic, and perillic acids.
16
(Padmakumari et al., 2010)
The fixed oil mainly consists of waxes containing n-alkanes
and sterols, including β-sitostenone, stigmasterol and β-
sitosterol.

17. The main factors that determines the quality of
cardamom are the content and compositions of volatile
oil, which governs the odour and flavour
(Leela et al., 2008)
Compositions of oils vary, depending on types, variety,
region and age of product. (e.g., Mysore and Malabar).
17
Oils containing a low content of cineole but high
content of terpinyl acetate are considered to be of
superior quality for flavor applications.

18. Chemical constituents of essential oil of cardamom seed powder (Percent)
(Padmakumari et al., 2010) 18

19. Trace components in essential oil of cardamom
Hydrocarbons Acids Carbonyls
α-Thujene Acetic 3-methyl butanal
Camphene Propionic 2-methyl butanal
α-Terpinene Butyric Pentanal
cis-ocimene 2-methyl butyric Furfural
trans-ocimene 3-methyl butyric 8-acetoxy carvotanacetone
Toluene Alcohols and phenols Cuminaldehyde
p-Dimethylstyrene 3-methyl butanol Carvone
Cyclosativene p-methyl-3-en-l-ol Pinole
α-Copaene Perillyl alcohol Terpinene-4-yl-acetate
α-Ylangene Cuminyl alcohol α-Terpinyl propionate
γ-Cadinene p-cresol Dihydro-α-terpinyl acetate
Δ-Cadinene Thymol
(Govindarajan et al., 1982) 19

20. FATTY ACIDs COMPOSITIONOF essential oil
Fatty acid Percent of total lipid
Caprylic 0.1-5.3
Capric 0.1-3.8
Lauric 0.2
Myristic 1.3-1.4
Pentadecanoic 0.1-0.4
Palmitic 28.4-38
Stearic 2.2-3.2
Oleic 42.5-44.2
Linoleic 2.2-15.3
Linolenic 5.8
Arachidic 0.7-2.1
(Govindarajan et al., 1982) 20

21. Nutrient compositions of cardamom
Nutrient Value per 100 g
Water (g) 8.28
Energy (kcal) 311
Protein (g) 10.76
Total lipid (fat) (g) 6.70
Carbohydrate, by difference (g) 68.47
Total dietary fibre (g) 28.0
Vitamins
Ascorbic acid (Vitamin C) (mg) 21.0
Pyridoxine (Vitamin B6) (mg) 0.230
Niacin (Vitamin B3) mg 1.102
Riboflavin (Vitamin B2) mg 0.182
Thiamin (Vitamin B1) mg 0.198
21

22. Fatty Acids
Saturated FA (g) 0.680
Monounsaturated FA 0.870
Polyunsaturated FA 0.430
Electrolytes
Sodium (mg) 18
Potassium (mg) 1119
Minerals
Calcium (mg) 383
Copper (mg) 0.383
Iron (mg) 13.97
Magnesium (mg) 229
Manganese (mg) 28
Phosphorus (mg) 178
Zinc (mg) 7.47
(Govindarajan et al., 1982) 22

23. 23
FSSAI standards
Parameter
Small cardamom (%) Large cardamom (%)
Whole Seed Powder Whole Seed Powder
Extraneous matter (by wt.) Max. 1.0 2.0 - 1.0 2.0 -
Empty and malformed capsules
(by count) Max.
3.0 - - 2.0 - -
Immature and shrivelled
capsules (by wt.) Max.
3.0 - - 2.0 - -
Moisture (by wt.) Max. 13.0 13.0 11.0 12.0 12.0 11.0
Total ash on dry basis (by wt.)
Max.
9.5 9.5 8.0 8.0 8.0 8.0
Volatile oil content on dry basis
(by v/w) Min.
3.5 3.5 3.0 1.0 1.0 1.0
Insect damaged matter (by wt.)
Max.
1.0 1.0 - 1.0 1.0 -
Light seeds/ Brown / Red seeds
(by wt.) Max.
- 3.0 - - 3.0 -
Ash insoluble in dilute HCl (on
dry basis) Max.
- - 3.0 2.0 2.0 2.0
24

24. MEDICINAL PROPERTIES
Antimicrobial activity
The terpenoid constituents are responsible for the antifungal and
antibacterial effects.
(Hirasa and Takemasa, 1998)
Antimicrobial effects of seed extract of cardamom was found on
Pseudomonas aeruginosa, Mycobacterium smegmatis, Klebsiella
pneumoniae, Staphylococcus aureus, Escherichia coli, Salmonella
typhimurium, Enterococcus faecalis, Micrococcus luteus and Candida
albicans.
(Agaoglu et al., 2006)
24

25. Anti-carcinogenic Activity
500 μg/ml is the optimum concentration which inhibit
MCF-7 cells maximally.
Black cardamom showed anticancer activity against
Michigan Cancer Foundation-7 (MCF-7) breast cancer
cell.
(Kaur et al., 2013)
25

26. Anti-Inflammatory Activity
Cardamom oil
administered at 175 and
280 μl/kg of body weight
inhibited the growth of
carrageenan-induced paw
edema in rats by 69.2%
and 86.4%, respectively.
The anti-inflammatory activity
of cardamom oil is comparable
to that of indomethacin.
(Al-Zuhair et al., 1996) 26

27. Anti-ulcerogenic activity
The petroleum ether soluble
extract from cardamom seeds was
screened for aspirin-induced anti-
ulcerogenic activity in rats.
The petroleum ether soluble
extract inhibited lesions by
nearly 100% at 12.5 mg/kg.
(Jamal et al., 2006)
27

28. Antihypertensive activity/Blood Pressure
Lowering Activity
At a dose of 3g, it significantly decreases diastolic
pressure.
In hypertensive patients, without significantly altering blood lipids
and fibrinogen level, cardamom enhances fibrinolysis and
improves antioxidant status.
(Verma et al., 2009)
28

29. Cigarette De-addiction
Smoking of cigarette can be
minimize by eating few seeds of
cardamom and slowly the smoker
may give up the chronic addiction
to chain smoking.
It can also be used to ease
cigarette addiction.
(Peter, 2001)
29

30. Oral health
The most effective remedies against
halitosis is chewing the seed of
cardamom.
If mouth wash by adding few
drops of essential oil in water, it
disinfects the oral cavity of all
germs.
(Aneja and Joshi, 2009)
(Nanasombat and Lohasupthawee, 2005)
30

31. Digestive and Stomachic
Cardamom is good digestive due to
essential oil.
Proper secretion of gastric juices,
acids and bile in the stomach is
maintain by this oil
(Jesylne et al., 2016)
31

32. Stimulant
(Jesylne et al., 2016)
In cases of depression or
fatigue, essential oil boosts our
spirits.
It maintain proper metabolic action
throughout the body by
stimulating the secretion of various
enzymes and hormones, gastric
juices and circulation.
32

33. According to Ayurveda Cardamom is used against……
(Kunnumakkara et al., 200933

34. FORMS OF CARDAMOM
Cardamom seeds
(Purseglove et al., 1981)
• There are 4 forms of cardamom:
34
Cardamom powder
Cardamom oil
Cardamom oleoresin

35. • Cardamom seeds are
obtained by decorticating
capsules.
• Normally the ratio of seeds
to husk is 70:30.
• Good quality seeds will be
black to dark brown in colour
Cardamom seeds
(Purseglove et al., 1981) 35

36. • It gives the maximum flavour
to the food products.
• However, rapid loss of aroma
occurs during storage.
• Hence the powder needs more
protection than whole
capsules or seeds.
Cardamom powder
36

37. • It is distilled from powdered
seeds of cardamom.
• Steam distillation is the common
method employed for the
production of oil.
(Lewis et al., 1967)
Cardamom oil
37

38. Cardamom oleoresin
(Govindarajan et al., 1982)
Volatile oil is obtained by steam or hydro-
distillation while the resin is obtained by
solvent extraction.
Oleoresin is made up of two components,
viz., the volatile oil and resin.
Volatile oil represents the aroma while the
resin is made up of non-volatile matter like,
colour, fat, pungent constituents, waxes etc.
38

39. USES OF CARDAMOM
It is added to
massage oils and
lotions, as well as
soaps, detergents,
and perfumes.
Sweets
Bakery products
Flavored pickles
Rice
Coffee
Cakes
Bread
Alcoholic Beverages
Non-alcoholic beverages
Frozen desserts
Candies
Baked goods
Gravies
Meat and meat products
(Govindarajan et al. 1982; Korikanthimath, 2003)
(Ravindran, 2002)
39

40. Sandesh sample treated with 0.1%
cardamom remained acceptable for
upto 24 days at 30 °C and 85 days at
7 °C as compared to 4 and 47 days,
respectively for control sandesh.
Sen and Rajorhia (1996) incorporated ground cardamom
seeds at 0.05, 0.10 and 0.15% by weight of channa in the
last stage of soft sandesh production and packaged it
aseptically in pre-sterilized lacquered tin cans.
Uses in Dairy and Food Industry
40

41. Kober et al. (2003) worked on effects of cardamom on
shelf life of sandesh at room temperature.
Cardamom powder was mixed at the rate of 0, 0.05,
0.10 and 0.15% with each part of chhana at the last
stage of making sandesh.
Rate of
addition of
Cardamom
Shelf life at
Room
Temperature
Control 12
0.05% 20
0.10% 24
0.15% 28
41

42. Rate
Sensory score
Flavour Body and
texture
Colour and
appearance
Overall
acceptability
Control 7.6 7.8 7.4 7.4
0.2 % 7.6 7.4 7.8 7.8
0.4 % 8.4 8.4 8.6 8.8
0.6 % 7.2 7.0 7.6 7.6
Effect of various levels of cardamom on the sensory quality of
Basundi
Chougule et al. (2014) studied the sensory quality of
Basundi prepared by using cardamom (0, 0.2, 0.4,
0.6%) and saffron (0, 0.01, 0.015, 0.02%).
42

43. Rate of addition R1 R2 R3 R4 R5 R6
0.2 % 8.54 8.62 8.54 8.29 8.32 8.47
0.4 % 8.42 8.32 8.10 8.08 8.27 8.32
0.6% 8.30 8.20 8.12 8.0 8.08 8.10
Narwade (2003) found that addition of cardamom @ 0.2%
were the most optimum level in peda with good sensory
acceptability score.
Flavour score of peda as affected by addition of different
levels of cardamom:
43

44. Ahire (2007) studies on effect of cardamom on the shelf-
life of peda.
Treatments Flavour Body and
Texture
Colour and
Appearance
Control 8.04 8.15 8.34
0.25% 8.10 8.16 8.28
0.50% 8.23 8.16 8.43
0.75% 8.11 8.15 7.98
1.0% 7.98 8.14 7.98
Effect of various levels of cardamom on the sensory
quality of peda
44

45. The control sample and cardamom treated sample was
acceptable up to 10 days and 12 days, respectively, when
packed in HDPE and stored at 30°C.
(Ahire, 2007)45
Treatment Storage period (days)
0 5 10 12
Titratable acidity (% lactic acid)
Control 0.36 0.48 0.58 -
0.5% 0.36 0.44 0.52 0.58
Free fatty acids content (% oleic acid)
Control 0.056 0.064 0.094 -
0.5% 0.054 0.060 0.070 0.096
Standard plate count (log cfu/g)
Control 3.534 5.220 6.970 -
0.5% 3.432 4.824 5.967 6.988
Yeast and mould count (log cfu/g)
Control 1.706 2.957 3.703 -
0.5% 1.402 2.758 3.412 3.715

46. (Ahire, 2007)46
The control sample and cardamom treated sample was
acceptable up to 12 days and 14 days respectively, when
packed in multilayer and stored at 30°C.
Treatment Storage period (days)
0 5 10 12 14
Titratable acidity (% lactic acid)
Control 0.36 0.44 0.52 0.60 -
0.5% 0.36 0.42 0.50 0.56 0.60
Free fatty acids content (% oleic acid)
Control 0.056 0.070 0.088 0.096 -
0.5% 0.054 0.062 0.072 0.084 0.094
Standard plate count (log cfu/g)
Control 3.534 4.824 5.432 6.870 -
0.5% 3.432 4.730 5.230 6.624 6.874
Yeast and mould count (log cfu/g)
Control 1.706 2.814 3.514 3.612 -
0.5% 1.402 2.618 2.918 3.216 3.619

47. Treatments Saffron (%) Cardamom (%) Sugar (%)
T0 - - 40
T1 0.015 0.25 40
T2 0.020 0.25 40
T3 0.015 0.50 40
T4 0.020 0.50 40
Dandile et al. (2014) studied sensory quality of Shrikhand
prepared by using cardamom and saffron.
The Shrikhand prepared by 0.020% saffron and 0.50%
cardamom and 40% sugar was superior in the colour and
appearance, body and texture, flavour and overall
acceptability.
Details of treatment combinations:
47

48. Effect of saffron and cardamom on colour and
appearance of Shrikhand during storage at 7 ±1°C
Effect of saffron and cardamom on body and texture of
Shrikhand during storage at 7 ±1°C
48

49. Effect of saffron and cardamom on flavor of Shrikhand
during storage at 7 ±1°C
Effect of saffron and cardamom on overall acceptability of
Shrikhand during storage at 7 ±1°C
49

50. Abdelatti et al. (2015) studied the effect of adding
some herbs on the shelf life of camel milk.
The 0.05 g of anise, cardamom and spearmint were
added in 100 ml milk.
In sensory evaluation milk treated with anise or
cardamom showed higher acceptability and good flavor
up to 10 days.
50

51. Camel milk sensory evaluation at day 10
Camel milk sensory evaluation at day 0
51
A-Control, B-Anise
C-Cardamom, D-Spearmint

52. Lad et al. (2017) prepared gulabjamun from camel milk
khoa.
Addition of cardamom extract prepared from 1.0 g of
cardamom in 20 ml of water and used for 125 g
formulation along with 54 °Brix sugar syrup as an extract
of cardamom (3 g per litre) for soaking the gulabjamun
from camel milk khoa can be successfully masked
objectionable flavour.
52

53. Effect of incorporation of cardamom on flavor score of
gulabjamun
Mode of
incorporation of
cardamom
Flavor score
Range Average
Control 5.66-6.00 5.85
Dough 7.16-7.41 7.29
Sugar syrup 7.83-7.91 7.85
Dough and sugar
syrup
8.16-8.58 8.41
Lad et al. (2017)
53

54. 54
Barot et al. (2014) have developed Bottle Gourd Ice Cream in
which cardamom powder was added at the rate of 0.15 g/kg of ice-
cream mix.
The developed cardamom flavored bottle gourd ice cream was at
par with vanilla ice cream.
Flavour Used Total score
Vanilla 92.31
Saffron 89.13
Cardamom 93.69
Misra (2016) prepared herbal ice lolly using 10% tulsi paste, 1%
ginger paste and 0.3% of cardamom powder.

55. Patil (2017) studied process standardization for the manufacture of
saffron-cardamom flavoured misti dahi using buffalo milk.
Misti dahi was prepared from buffalo milk using 0, 2, 4 and 6%
saffron-cardamom sugar syrup and 6, 8 and 10% sugar.
55

56. Levels of
sugar (%)
Levels of saffron-cardamom syrup (%)
F0 (0) F1 (2) F2 (4) F3 (6)
S1 (6) 7.11 7.27 7.48 8.02
S2 (8) 7.33 7.64 8.04 8.49
S3 (10) 7.51 7.68 7.61 7.38
Score for flavour of misti dahi
Levels of
sugar (%)
Levels of saffron-cardamom syrup (%)
F0 (0) F1 (2) F2 (4) F3 (6)
S1 (6) 7.16 7.34 7.58 7.96
S2 (8) 7.41 7.69 8.05 8.48
S3 (10) 7.63 7.73 7.74 7.71
Score for overall acceptability of misti dahi
56

57. Change in titratable acidity (%)
Items
Storage Period (days)
Fresh 15 30 45
Control 0.22 0.55 0.77 1.10
T1 (0.1%) 0.22 0.45 0.60 0.85
T2 (0.2%) 0.22 0.40 0.55 0.80
Ratiba et al. (2006) studied effect of cardamom powder on the
composition and quality of white soft cheese made from goat's
milk.
White soft cheese was made from heated goat’s milk (75°C) and
cardamom powder (0.10 and 0.20%) were added to the cheese
curd after whey drainage.
Cheeses with added cardamom developed less acidity than
control.
57

58. Addition of the cardamom decreased the total viable
count and yeast & molds and coliform count than
control.
Items Storage Period (days)
Fresh 15 30 45
Control 34 92 250 670
T1 (0.1%) 35 9.6 20 100
T2 (0.2%) 30 4.2 8 86
Total viable counts ( Count × 106 cfu/g )
58

59. Coliform count (Count х 102 cfu/g)
Items Storage Period (days)
Fresh 15 30 45
Control 0.46 1.10 1.30 1.80
T1 (0.1%) 0.33 0.49 1.10 0.13
T2 (0.2%) 0.23 0.33 0.79 0.46
Total yeast & mould counts ( Count × 102 cfu/g)
Items Storage Period (days)
Fresh 15 30 45
Control 1 4 6 18
T1 (0.1%) 1.5 1.1 0.8 2.5
T2 (0.2%) 1.5 0.6 0.1 0.8
59

60. Kapoor et al. (2009) studied essential oil and oleoresins of
cardamom as natural food preservatives for sweet orange juice.
The essential oil and various oleoresins (methanol, acetone, iso-
octane and carbon tetrachloride) of large cardamom have been
used as natural food preservatives for juice of sweet orange.
The control and treated samples were stored at refrigerated
temperature (4 °C) for 28 days under laboratory conditions.
The addition of essential oil and various oleoresins of cardamom
were effective in controlling the growth of spoilage
microorganisms.
60

61. Effect of cardamom essential oil and various oleoresins on yeast and mould count (in
cfu/ml) of sweet orange juice during storage
Effect of cardamom essential oil and various oleoresins on total microbial count (in
cfu/ml) of sweet orange juice during storage
61

62. Bhatt and Verma (2016) studied on development of herbal food
product- bael (aegle marmelos) fruit toffee.
Various herbs like cardamom and cinnamon (0.5g, 1.0g and
1.5g/100g toffee) were added. The 0.5 % of cardamom and 1.0%
of cinnamon were found best in this toffee.
62
Sensory evaluation values of bael fruit toffee
Rate of addition of
cardamom (%)
Colour &
appearance
Flavour Taste OA
0 (Control) 7.75 6.90 6.90 7.04
0.5 7.80 7.00 7.10 7.20
1.0 6.25 5.75 6.25 6.08
1.5 4.40 6.05 6.30 5.78

63. Cardamom bread is a special type of
bread flavored with cardamom.
Cardamom bread is commonly eaten in
Finland and Sweden.
Cardamom bread is considered a
traditional food among Swedish
Americans.
These buns are eaten along with
coffee or tea
(Spices Kerala, 2018) 63

64. The taste is warm and
spicy and can be used
as a flavour to chewing
gum
(Jesylne et al., 2016)
64
Cardamom oil is also
used in cosmetics
because of its cooling
properties and it is a
pale to colorless liquid
that can be easily
incorporated into
different solutions.

65. There are several products containing cardamom are available
in market
Flavoured Milk Toffee Tea Capsules 65

66. Cardamom syrup
66
Shrikhand Ice CreamCardamom Wine

67. Tincture
67
Body Cream
Cardamom PerfumeBody Wash

68. ALLERGIES AND TOXICITY
No adverse effect or toxicity is reported in the literature
68

69. ADULTERATION ISSUES
Decorticated seeds can be adulterated with seeds from
lower qualities, and also with seeds of large cardamom, as
they are of similar shape, size and colour.
Small pebbles, Orange seeds, unroasted coffee seeds and
powdered cardamom hulls in cardamom seed powder will
be added.
(Dhanya and Sasikumar, 2010)
69

70. Cereal and pulse flours and extracted ginger have been
reported as adulterants.
These can be detected using microscopy by the very
different size and structure of the starch granules.
Size of starch grains:
 Cardamom: 2-4 μ
 Cereals : 5-20 μ
(Dhanya and Sasikumar, 2010) 70
The seed coat surface of true cardamom has clear
furrows and ridges, the large cardamom has almost a
smooth surface.

71. 71
Phenolics and volatiles content of true cardamom are different than
that of husk and black cardamom. Differentiation of these can be
one of the mean for detection of adulteration
 Rf value of Phenolics (by paper chromatography).
o Seed : 0.95 (Yellow spot)
o Husk : 0.1 (Blue spot)
 Rf value of Volatiles (by TLC)
o Black cardamom : 0.59 (Violet spot)
o True cardamom : No spot
(Dhanya and Sasikumar, 2010)
 Adulterations with seeds from large cardamoms will show
higher 1,8-cineole and terpene
 Determine by gas or thin-layer chromatography.

72. CONCLUSION
• Cardamom is known as 'Queen of Spices'.
• The whole, decorticated seeds, and fully ground into
powder forms of cardamom are used as flavouring
agent in dairy and food industry.
• It is also used in cosmetics, lotions, ointments for
healthy skin cell functioning, insect repellent, perfumes
etc.
• Though cardamom has both flavouring as well as
antimicrobial properties, there are only few reports
available in literature on these aspect mainly focusing
on sensory properties of food products incorporated
with cardamom.
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