1. Carminatives & GI regulators
Cardamom

2. Recap In the previous class we have learnt about The monograph Ajwan,
its characteristic features, constituents and uses.

3. On the completion of this period you would be able to know :
OBJECTIVES
On the completion of this period you
would be able to know :
The monograph of CARDAMOM
Fig.22.1.

4. CARDAMOM Synonym : Cardamom fruit Cardamom seeds
Biological Source : Dried ripe fruits of
Elettaria cardamomum
Family : Zingiberaceae
Fig.22.2.

5. CARDAMOM Geographical Source: Srilanka Myanmar Malaysia India
in India Mysore
Kerala
Fig.22.3.

6. CARDAMOM Organoleptic characters: Colour : green to pale buff
Odour : agreeable, aromatic
and pleasant
Taste : strongly aromatic
Size : 1 to 2 cm long
Fig.22.4.

7. CARDAMOM Shape : Ovoid or oblong Apex : Beaked
Base : Rounded with remains
of talk
Surface : Smooth & longitudinally
striated
Fig.22.5.

8. CARDAMOM Chemical Constituents : 2 – 8% Volatile oil Fixed oils
Starch and Proteins
Volatile constituents are
Cineole (50%) Borneol
Terpene alcohol Terpeneol

9. CARDAMOM USES Carminative Stimulant Spice Aromatic astringent
Flavoring agent
Fig.22.6

10. Summary In this class we learnt about
Elettaria cardamomum belongs to the
Family Zingiberaceae
Contains Volatile oil as main chemical constituent
Used as Carminative and flavoring agent

11. Quiz 1. Cardamom belongs to the family a. Scrophulariaceae
b. Leguminosae
c. Zingiberaceae
d. Umbelliferae

12. Quiz 2. Cardamom is used as a. Anti-pyretic b. Carminative
c. Anti-diabetic
d. Anti-viral

13. Quiz 3. Cardamom contains a. Alkaloids b. Glycosides c. Volatile oil
d. Saponins

14. Frequently asked Questions
1. Give one example for Carminatives.
Mention the Biological Source, Active constituents of
Cardamom.
( September’2002 )