Elettaria cardamomum (fruit)

Cardamom (fruit) (Elettaria Cardamomum) W. et. M., Scitaminaceae. 

General Characteristics 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. 

Color Light brown. 

Scent Aromatic, spicy, somewhat comphoraceous. 

Flavor Pungent, cooling sensation. 

Ash Content Ash 7 per cent. 

Reported Adulterants Adulterated with related species and varieties, with orange and lemon seeds.

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