Cardamom Oil

Chemistry informtion about Cardamon Oil (CAS NO.8000-66-6) is:
Synonyms: Cardamomresinoid ; Oilofcardamom ; Oils,Cardamom ; Fema 2241 ; Cardamom Oil ; Cardamon ; Cardamon Oil ; Elettaria Cardamomum Seed Oil
MF: C5H11NO2
MW: 117.15
EINECS: 207-332-7 
Density: 0.92 g/mL at 25 °C(lit.)
Flash Point: 134 °F
Boiling Point: 188 °C(lit.)
FEMA: 2241

Cardamon Oil is a bi-annual herb that originated from Asia Minor, but is now cultivated in Northern Europe, Africa and Russia. It grows up to 60cm (2 feet) and has soft fern-like leaves, umbels of white/pink flowers and small brown fruit. Also known as Meadow Cumin, it is a very old, well known spice, used as far back as the Stone Age, while the Egyptians used it as food flavoring, the Romans in bread-making and in the Middle Ages the Germans and Austrians used it in their cooking. Traditionally this herb is associated with sharp eyesight and a sweet breath.

 Cardamon Oil (CAS NO.8000-66-6) is a kind of spices. It can be used for a variety of food seasoning, but also used to the extract  oil. Arab (especially Saudi Arabia, people) used it to Tongzhu and coffee for the guests, saying Gahwa, there are special incense ignorant. Northern Europe use it for bread, cakes (especially the apple pie) and other baked goods. Swedes use it for beef pie in the. Indians often chew after a meal, and for the production of "Indian curry powder."

Raw materials: Ginger

Reported in EPA TSCA Inventory.

Mildly toxic by ingestion. Mutation data reported. When heated to decomposition it emits acrid smoke and fumes.
RIDADR UN: 1993 3/PG 3
WGK Germany: 2
RTECS: FH4550300

Cardamon Oil (CAS NO.8000-66-6) is a light yellow liquid. Product Categories about it are commodity; natural spices; spices and flavors; food additives; edible spice (flavor enhancer); natural spice extracts; Spices .