Cardamom (Elettaria cardamomum) is interesting. Definitely spicy, cineolic, and at first sweet and citrusy. The aroma reminded me of Lemongrass (Cymbopogon citratus) and Ginger (Zingiber Officinale). I researched a bit as to how all three were similar, and discovered that aside from Cardamom and Ginger being from the Zingerberaceae botanical family, these three don’t have much in common chemically. According to their GC/MS Reports:
Cardamom is 43% alpha-Terpinylacetate, 29% 1,8-Cineole, and 5% Linalyl acetate. It is ester and oxide rich.
Lemongrass is 41% Geranial, 30% Neral, and 6% Geranyl acetate. It is aldehyde rich.
Ginger is 28% alpha-Zingiberene, 10% beta-Sesquiphellandrene, 7% Ar-Curcumene, 7% Geranial, 6% beta-Bisabolene, 5% (E,E)-alpha-Farnesene, 4% Camphene, 3% beta-Phellandrene, and 2% 1,8-Cineole. It is sesquiterpenes rich.
I’m trying to crack the code!
