Elettaria cardamomum (fruit)

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             | flavor=Aromatic, pungent.
 
             | flavor=Aromatic, pungent.
 
             | Aroma=Aromatic when crushed.
 
             | Aroma=Aromatic when crushed.
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             | characteristics=Fruit light to medium green, obovoid, irregularly angular, rugose; seeds brown to dark brown with a colorless membranous aril.
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             | characteristics=Fruit capsule light to medium green,            | }}
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             | }}
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{{Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
 
{{Microscopy | source=Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed.
 
             | description=Cardamom (fruit) (''Elettaria cardamomum'') W. et. M., Scitaminaceae.
 
             | description=Cardamom (fruit) (''Elettaria cardamomum'') W. et. M., Scitaminaceae.

Revision as of 00:32, 25 February 2012

Cardamom (fruit) (Elettaria cardamomum)Fruit capsule light to medium green, 

Flavor Aromatic, pungent.

Source: Steven Yeager, Mountain Rose Herbs [1]
Cardamom (fruit) (Elettaria cardamomum) W. et. M., Scitaminaceae.Epidermal cells of pericarp of polygonal cells; parenchyma cells of pericarp thin walled containing prismatic crystals of calcium oxalate; endosperm cells containing oil, minute starch granules and proteid granules.

Ceylon cardamom is distinguished from the Malabar cardamom by the presence in the former of thick walled, conical, simple trichromes.

Source: Schneider, A. (1921) The Microanalysis of Powdered Vegetable Drugs, 2nd ed. [2]


Cardamom seed coat, 200x in glycerin:dionized waterEpidermal cells of pericarp, thin-walled; prismatic crystals of calcium oxalate.

Source: Amy Brush, Traditional Medicinals [3]
Cardamom seed coat, 200X.jpg



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