Cardamom oil has a spicy, fruity, warm and balsamic aroma. It is clear to pale yellow in color and slightly watery in viscosity
A perennial, reed-like herb, Cardamom grows wild and is cultivated in India and Ceylon. It grows up to 4 meters (13 feet) high and has long, green silky blades, small yellowy flowers with a violet tip and a large fleshy rhizome, similar to ginger. Oblong gray fruits follow the flowers, each containing many seeds.
Cardamom was well known in ancient times and the Egyptians used it in perfumes and incense and chewed it to whiten their teeth, while the Romans used it for their stomachs when they over-indulged. The Arabs ground it to use their coffee and It is an important ingredient in Asian cooking.
Possible skin sensitivity. Keep out of reach of children. If you are pregnant, nursing, or under a doctor’s care, consult your physician. Avoid contact with eyes, inner ears, and sensitive areas.