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Cardamom: Chemistry, Medicinal Properties, Applications in Dairy and Food Industry: A ReviewBy Kishorbhai D. Jadav, Bhavbhuti M. Mehta
Abstract: Cardamom is popularly known as ‘Queen of Spices’ due to its pleasant aroma and taste. It is widely used in India since ancient times. Cardamom contains steam-volatile oil, fixed oil, pigments, proteins, cellulose, pentosans, sugars, starch, silica, calcium oxalate and minerals. The aroma and flavor of cardamom are obtained from the essential oils which are composed of mainly α-terpinyl acetate and 1,8-cineole. Cardamom has excellent medicinal properties such as antiseptic, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 3, 2018 · pp. 9–19 Read article →