Botanical Spotlight: Cardamom

Each CRANBOURN^® luxury fragrance collection is inspired by the sights, experiences and culture of a different global destination. We have handpicked unique botanicals for each fragrance, harnessing the power of plants, flowers, herbs and spices to create evocative scents and atmospheres.

In our Botanical Spotlight series, we will delve into the scientific, cultural and olfactory roots of the key botanicals from our fragrance collections.

Cardamom, a distinctive spice, is from the family Zingiberaceae, genus Amomu and Elettaria and species A. subulatum and E. cardamomum.

A spice with a difference

Cardamon is a member of the ginger family, and it is native to India.

The seed pods are triangular with a papery shell. There are two main species of cardamom: black (larger, dark pods) and green (lighter, smaller pods). The white version of cardamom usually refers to green pods that have been bleached.

Black cardamom is smoky and earthy, whereas green cardamom is fresh, bright and aromatic. This gives them unique scents when used in fragrance products and perfumes.

Cardamom is expensive: the third-costliest spice in the world, following vanilla and saffron.

Bringing warmth

Cardamom is used in cooking, baking, flavouring coffee and tea, in spice mixes and more. The whole pods, seeds or powder can be used in food and fragrance.

Cardamom essential oil is obtained by steam distillation and is used both as a medicinal spice and in fragrances.

In perfume, cardamom is primarily used as a heart note, adding its unique warmth and spice to fresh, oriental and woody fragrances. Cardamom brings its signature scent to our Nordic Serenity™ fragrance, warming the cool, fresh notes of eucalyptus and pine.

To delve deeper into the history, biology and uses of the diverse botanicals in CRANBOURN^® fragrances, explore our extensive botanicals directory.