Carminatives & GI regulators Cardamom

Recap In the previous class we have learnt about The monograph Ajwan, its characteristic features, constituents and uses.

On the completion of this period you would be able to know : OBJECTIVES On the completion of this period you would be able to know : The monograph of CARDAMOM Fig.22.1.

CARDAMOM Synonym : Cardamom fruit Cardamom seeds Biological Source : Dried ripe fruits of Elettaria cardamomum Family : Zingiberaceae Fig.22.2.

CARDAMOM Geographical Source: Srilanka Myanmar Malaysia India in India Mysore Kerala Fig.22.3.

CARDAMOM Organoleptic characters: Colour : green to pale buff Odour : agreeable, aromatic and pleasant Taste : strongly aromatic Size : 1 to 2 cm long Fig.22.4.

CARDAMOM Shape : Ovoid or oblong Apex : Beaked Base : Rounded with remains of talk Surface : Smooth & longitudinally striated Fig.22.5.

CARDAMOM Chemical Constituents : 2 – 8% Volatile oil Fixed oils Starch and Proteins Volatile constituents are Cineole (50%) Borneol Terpene alcohol Terpeneol

CARDAMOM USES Carminative Stimulant Spice Aromatic astringent Flavoring agent Fig.22.6

Summary In this class we learnt about Elettaria cardamomum belongs to the Family Zingiberaceae Contains Volatile oil as main chemical constituent Used as Carminative and flavoring agent

Quiz 1. Cardamom belongs to the family a. Scrophulariaceae b. Leguminosae c. Zingiberaceae d. Umbelliferae

Quiz 2. Cardamom is used as a. Anti-pyretic b. Carminative c. Anti-diabetic d. Anti-viral

Quiz 3. Cardamom contains a. Alkaloids b. Glycosides c. Volatile oil d. Saponins

Frequently asked Questions 1. Give one example for Carminatives. Mention the Biological Source, Active constituents of Cardamom. ( September’2002 )