Green Cardamom
Specifications:
Parameter | Standard Value (FSSAI/ISO) | Technical Importance |
Volatile Oil (Seeds) | 3.5% – 9.0% (v/w) | Determines the strength of the aroma. |
α-terpinyl acetate | $30.0\% – 45.0\%$ | Provides the sweet, floral stability. |
1,8-cineole (Eucalyptol) | $20.0\% – 50.0\%$ | Provides the cooling, minty-camphorous note. |
Moisture | Max 10.0% – 13.0% | Crucial to prevent “sweating” and mold inside packaging. |
Total Ash | Max 8.0% – 9.5% | Measures mineral purity and inorganic residue. |
Acid Insoluble Ash | Max 1.0% – 3.0% | Indicates cleanliness from sand and silica. |
General Physical Description:
- Appearance: Small, spindle-shaped pods with a triangular cross-section. The outer shell (pericarp) should be thin and papery but tough enough to protect the seeds.
- Colour: Range from deep green to pale green. High-quality pods have a matte, natural green finish. Bleached varieties (white) are treated with sulphur dioxide.
- Seeds: Inside each pod are 15 to 20 small, black/dark brown, angled seeds. The seeds should be hard and slightly brittle, never oily or soft (which indicates old stock).
- Texture: The husk is fibrous and has little aroma itself; the flavour is concentrated entirely in the seeds.
- Aroma & Taste: A complex, “cooling” profile with notes of eucalyptus, mint, and citrus. It is intensely aromatic due to high concentrations of 1,8-cineole.