Green Cardamom

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Green cardamom is a wonderful spice. But, the oil it is sold in is usually a mix of many things. This blog post explains the purification of green cardamom oil.

The process starts with the seeds and involves boiling them in water to release their oils. The oils are then separated by this mix of alcohol and ether, which float to the top of the mixture. The alcohol is then diluted with water and poured off, leaving behind the ether. The ether is then boiled off to leave a pure green cardamom essential oil that can be used for cooking or in perfumes.

Tutorials on this process can be found here and here .

The three most important steps are:

Extraction of the oil. This is done by boiling the pods in water to extract a green tea like liquid. This liquid is then filtered and boiled again and again until a thick, brown oil is obtained. This oil is then filtered again to obtain a clear green oil.

The remainder of the process involves some very basic chemistry which I will not go into here. It consists of separating out the colored impurities from the clear green oil and getting rid of any water that is still present. There are a number of ways to accomplish this, but this part of the process can get quite complicated depending on how much time you want to spend on it.

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Green cardamom is the most grown spice in the world. It is valued for its unique flavor and aroma, and that is the reason for its popularity. It contains more than 50 essential oils, and it has a special taste of eucalyptus and citrus.

It’s not easy to produce green cardamom oil because it contains more than 60 components that are difficult to separate from each other. But the process is in fact not as complicated as it might sound.


First, you will need a lot of green cardamom pods, which can be found easily in any area where this spice is grown. You will also need distilled water (preferably spring water), high-grade alcohol or ethanol, and a stainless-steel pressure cooker.

Green cardamom is a very unique spice with a range of uses. It has been cultivated for centuries and is used in many recipes throughout the world to impart its distinct taste and aroma. The principle constituents of cardamom oil are terpineol, limonene, cineol and citral, which account for most of the green cardamom flavor.

I have been making essential oils for about 7 years, and I go through a lot of cardamom seeds. I use the green ones rather than the black because there are fewer steps to get the oil. The green cardamom is also very fresh and sweet (and expensive!)

I have learned a lot of techniques over the years, but this is how I make it now:

Step 1: Roast

The first thing you need to do is roast the pods. This is important because it allows all of the distinct layers of flavor to be released. You can do this by adding them directly to a frying pan on medium heat or you can spread them out on parchment paper and bake them in an oven set to 350 degrees until they are fragrant. You want the pods to turn slightly dark, but not actually start smoking. The smell will be wonderful!

After roasting, allow your cardamom to cool completely and then remove the seeds from the pods with your fingers or a pair of tweezers.

Step 2: Grind

Grind the seeds into a powder using either a spice grinder or a clean coffee grinder that you would normally use for coffee beans only. If you use your coffee grinder, clean it out thoroughly with vinegar

Green cardamom is a spice derived from the seeds of an herbaceous plant that can reach heights of between 2 and 20 feet. The plants are in the ginger family, and they thrive best when planted in tropical or sub-tropical conditions.

Green cardamom is known to be a superior spice and it’s used in many different cuisines around the world. It’s spicy, tangy flavor is a welcome addition to both sweet and savory dishes.

Green cardamom is also known as elaichi or Indian cardamom. This variety produces dark brown pods that contain about 40 black seeds that are highly valued for their unique flavor. Unlike other spices, green cardamom is harvested when it’s ripe.

Green cardamom is the seed of a plant related to ginger, native to southern India and Sri Lanka. Its fragrance is pungent and its taste spicy and warm. It is used as a spice in many Indian, Nepali, Bangladeshi and Pakistani dishes such as rice pudding (kheer), chai or tea, desserts or curries.

In South Asia, green cardamom is generally referred to as elaichi (Hindi: इलाइची), while in the West Indies it’s referred to as “alligator pepper”. In Nepal its commonly known as “chena” and in Malayalam it’s called “Thottekkad”.

Green cardamom grows on small trees that are between 4-10 meters tall. The pods are harvested when they are still unripe, about 5-6 months after planting. They are then left to dry for several months until the pods open naturally.

The fruit inside the pod is brown and the seeds inside have an intense aroma with an eucalyptus like flavor reminiscent of camphor but more pungent and aromatic. The seed contains about 8-11% essential oil which has a strong and pleasant aroma that persists even

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