Cardamom Oil Guatemala
Clean, pure, featuring a radiant top note. It has green, herbal, and aromatic characteristics, delivering an exceptional fresh long-lastingness with floral undertones.
A signature of a few renowned perfumers, cardamom is often used at the heart of spices, as an accompaniment to ginger or cold spices. It can also be paired with woody notes of cedar or in more gourmand accords.
Native to the tropical forests of India, cardamom is a perennial herbaceous plant with thick rhizomes. The reed-like stems are made up of long, overlapping leaf sheaths. The mature fruit is a capsule-like pod that protects about twenty small, black, aromatic seeds. Cardamom (Elettaria cardamomum), was brought to Guatemala more than 100 years ago and grows in the very fertile lands of Las Verapaces, Quiche, Huehuetenango and Izabal regions of Guatemala, now the world’s largest producer of cardamom pods.
The pods are carefully harvested and hand-picked between September and April. At this stage, the green fruit is called ‘cereza’. Producers harvest the ‘cereza’, which must be taken to a drying oven within 48 hours, where the dried cardamom ‘pergamino’ is produced. The pods contain around 20 small black seeds, which contain the essential oil. Dried cardamom pods are ground to improve oil extraction before being steam distilled.
Since its discovery, cardamom has been a sign of luxury and wealth, on a par with vanilla and saffron. In the Middle Ages, it was used as a medium of exchange, to pay taxes and rents, and as a wedding gift.
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