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| Cardamom Loaf |
It took awhile for me to like Cardamom spice. Still today if a curry dish or lamb rub has too much cardamom I find it overwhelming, the aroma taking over the dish. But I can't deny when Cardamom is used correctly, it offers a unique, slightly smoky fragrance which adds a wonderful element to a meat dish, dessert or perfume.
Cardamom is a perennial herb and belongs to the same plant family as Ginger.
Cardamom spice has a unique taste, slightly smoky and at times pungent. The oil offers a sweet, spicy, fresh fragrance, clear to pale yellow in color and slightly watery in viscosity. The green cardamom is used in sweet foods while the black cardamom is used in curry powders.
{Spicy Rose Cologne}
Simply combine the following essential oils with their corresponding formula:
- 3 drops each of cardamom
- 2 drops of jasmine essential oil
- 2 drops of frankincense essential oil
- 3 drops of rosewood essential oil
Blend all together with 1/2 cup of rose water in a dark amber bottle with a spray mist. Shake well. It should last quite awhile since it is made with rose water. Cardamom is a middle note. To understand notes in perfume making, read our article on Notes Primer.
