A source-based overview of composition, aroma, food applications and medicinal research.
Cardamom is used as whole capsules, decorticated seeds and ground powder. Dried fruit contains volatile oil, fixed oil, pigments, protein, cellulose, sugars, starch and minerals. The characteristic aroma is associated mainly with α-terpinyl acetate and 1,8-cineole, although composition varies by cultivar, origin, age and storage.
| Parameter | Reported range |
|---|---|
| Weight of 100 capsules | 12.18–24.26 g |
| Capsules per 100 g | 334–807 |
| Seed:husk ratio | 3:1 |
| Bulk density | 286.72–384.64 g/L |
| Moisture | 5.08–18.8% |
| Oil | 10–14% |
| Starch | 29.5–39.3% |
| Crude fibre | 12.2–16.3% |
The table below reproduces selected limits reported in the uploaded review. Standards may have changed; verify the current official regulation before commercial use.
| Parameter | Small whole | Small seed | Small powder |
|---|---|---|---|
| Extraneous matter, max. | 1.0% | 2.0% | — |
| Empty/malformed capsules, max. | 3.0% | — | — |
| Moisture, max. | 13.0% | 13.0% | 11.0% |
| Total ash, max. | 9.5% | 9.5% | 8.0% |
| Volatile oil, min. | 3.5% | 3.5% | 3.0% |
The review describes use in sweets, khoa products, gulab jamun, sandesh, basundi, shrikhand, bakery products, cakes, bread, pickles, rice and meat preparations, beverages, frozen desserts, candies, puddings, condiments, relishes and gravies. Essential oil and oleoresin are also used as flavouring ingredients.
The review reports traditional and experimental literature on digestive, carminative, antimicrobial, anti-inflammatory, gastroprotective and oral-health uses. Many claims are based on laboratory, animal or limited human studies and do not establish that cardamom treats disease.
Expanded from the uploaded review on cardamom chemistry, medicinal properties and food-industry applications.