FEMA No. 2240

Details:

Product introduction

Extract: extract from cardamom, a ginger

Product status: brown powder, flavor specific

Product specifications: 10:1

Extraction solvent: water

Ingredients: volatile oil, small amount of saponins, pigment and starch. The main components of volatile oil are d - Borneol, d-camphor and eucalyptus parasol.

The complete fruit or seed of a perennial herb of Zingiberaceae, or its dried powder, known as Elettaria cardamomum. Used as a spice, slightly spicy, its taste like camphor. In the east it is a condiment, especially curry. In Scandinavia, it is often used to taste food.

The plant is native to the humid forests of southern India and can be harvested for wild fruits, and is now cultivated in India, Sri Lanka and Guatemala. On the ground, the leaves from the roots of the branches grow 1.5 ~ 6 meters (5 ~ 20 feet) tall. Flowering branch about 1 m (about 3 feet), erect or straggled; Every flower branch has a majority of flowers, with a diameter of about 5 cm (2 inches), petals green, and white with purple veins. The full fruit size is 8 ~ 15 mm, which is a green three-sided, broad oval capsule containing 15 ~ 20 grains of black, reddish-brown to brown black hard and edged seeds. To pick, clean, dry or dry before maturity. Bleached, dry, winnable and peeled with burning sulfur. The essential oil is contained in the large thin-walled cells under the epidermis, and the content is 2 ~ 10%. The main ingredients are eucalyptus and d-z. Other genera, such as the Amomum, Alpinia and Aframomum, are sometimes also known as cardamom, in Africa and Asia for cooking, or for real cardamom.