Cardamom smells warm, green and aromatic, with a lemon-eucalyptus top and a soft, slightly smoky base. It is the spice most often described as refined rather than hot.
The raw material comes from the dried pods of Elettaria cardamomum, a ginger-family plant grown mainly in Guatemala (now the world's largest producer), the Western Ghats of India and Sri Lanka. Seeds are steam-distilled to produce a pale oil dominated by cineole and terpinyl acetate. A related species, Amomum subulatum (black cardamom), is smokier and less common in fine fragrance.
Cardamom sits between top and heart. Perfumers use it to lift citrus openings, to add freshness to amber and oud, and to build the warm, balanced spice accord seen in fragrances like Declaration and Valentino Uomo. It pairs naturally with rose, coffee, leather and incense.
Cardamom is a transitional note, at its best in spring, autumn and early evening wear, and comfortable in warm climates where its cooling facet stands out.
