Green cardamom smells like stepping into a spice bazaar on a crisp morning. Imagine biting into a cardamom pod: there's an immediate cool, almost minty freshness with subtle eucalyptus undertones, followed by warmth—not heat, but a gentle, creamy spiciness reminiscent of freshly ground pepper mixed with a whisper of camphor. It's simultaneously bright and comforting, like the aromatic steam rising from chai tea, with an underlying herbaceous quality that feels alive and slightly peppery on the back of your nose.
Green cardamom comes primarily from Kerala in southwestern India, though Guatemala and Tanzania also produce notable crops. The spice is the dried seed pod of Elettaria cardamomum. Perfumers extract the note through steam distillation of the seeds, yielding an essential oil rich in α-pinene, sabinene, and limonene—compounds responsible for its green, woody, and slightly citric character. Historically treasured by ancient Greeks and Romans as a luxury spice, cardamom remains one of the world's most expensive spices by weight, reflecting its labour-intensive harvesting.
Green cardamom acts as a sophisticated middle note, lending subtle spice and complexity without dominating. Perfumers use it to add freshness and intrigue to fragrances, bridging fresh top notes with warm base notes. It's particularly valued in aromatic and spicy compositions, where it provides refinement and an almost medicinal, naturalness that prevents sweetness from cloying.
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