Cardamom (Elettaria cardamomum Maton) Oils

Abstract Cardamom ( Elettaria cardamomum ), a member of the family Zingiberaceae, is well known for its traditional pharmaceutical and food uses. This spice is especially famous for its seed pods with characteristic aroma and taste. Due to well-established gastronomic value and flavoring properties, cardamom is widely used as a flavoring and spicy ingredient in curries and confectionery products. Due to the presence of a wide array of bioactives and volatile components with multiple activities, such as antioxidant, antihypertensive, gastroprotective, and antibacterial, this spice has significant potential for the development of value-added novel and processed functional foods and nutraceuticals. Cardamom essential oil has aromatherapy potential is also useful for the digestive system. The major components present in cardamom essential oils are α-terpinyl acetate, 1,8-cineole, and linalool. This chapter focuses on the nutritional and traditional pharmaceutical aspects as well as the food science applications of cardamom, in particular its essential oil.