Cardamom oil, celebrated as the "Queen of Spices," is extracted from a perennial herb native to India, with organic varieties cultivated in Costa Rica. This herbaceous plant can reach a height of 4 meters, showcasing elongated, glossy green leaves. The flowers are pale yellow with violet tips, reminiscent of ginger blossoms. The fruit, which houses the seeds, is gray and oblong in shape. Historically, Cardamom oil was prized by the Greeks and Romans for easing digestive discomforts such as nausea and bloating. The Egyptians used it for oral hygiene and its aromatic properties made it a sought-after spice in both cooking and winemaking, cementing its status as a globally esteemed spice.
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