# Cardamom Seed, Oil (elletaria Cardamomum (l.) Maton)

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**Safety rating:** SAFE
**CAS number:** 8000-66-6
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Cardamom seed oil is a natural flavoring agent derived from the seeds of Elettaria cardamomum, a tropical plant native to India. It is used in food and beverage products to impart the characteristic warm, slightly sweet, and aromatic flavor of cardamom.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | approved |
| Canada | approved |
| Australia | approved |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | approved |
| China | not_evaluated |
| India | approved |

## Detailed analysis

## What is Cardamom Seed, Oil?

Cardamom seed oil (Elettaria cardamomum (L.) Maton, CAS Number 8000-66-6) is a volatile essential oil extracted from the seeds of the cardamom plant, commonly known as green cardamom or true cardamom. This oil is obtained through steam distillation or solvent extraction of dried cardamom seeds and contains the plant's naturally occurring aromatic compounds, primarily 1,8-cineole, α-pinene, and limonene. The oil is a pale yellow to colorless liquid with a characteristic warm, spicy-sweet aroma that reflects the flavor profile of whole cardamom seeds.

## Common Uses

Cardamom seed oil serves as a flavoring agent in various food and beverage applications. It is commonly used in bakery products, confectionery, beverages (including coffee, tea, and alcoholic drinks), savory dishes, and spice blends. The oil allows manufacturers to achieve consistent cardamom flavor in products where whole seeds would be impractical. Due to its concentrated nature, only small quantities are needed to achieve the desired flavor intensity. Cardamom is also used in traditional and contemporary cuisine across South Asian, Middle Eastern, and Scandinavian food cultures.

## Safety Assessment

Cardamom seed oil has an extensive history of use as both a culinary spice and flavoring agent. The FDA has received zero adverse event reports associated with this ingredient and no product recalls linked to cardamom seed oil. While cardamom does not currently hold GRAS (Generally Recognized as Safe) status from the FDA, this designation is not a safety determination but rather reflects that the ingredient has not undergone the formal GRAS notification process.

The essential oil components of cardamom have been studied for toxicity. In animal studies, cardamom oil demonstrates relatively low oral toxicity. The volatile compounds present in the oil are metabolized and eliminated from the body. Allergic reactions to cardamom are rare but possible in individuals with sensitivities to plants in the Zingiberaceae family or to specific aromatic compounds.

When used as a food flavoring at levels typical for organoleptic purposes (generally less than 50 ppm in finished products), exposure levels are substantially below those studied in toxicology research. The European Food Safety Authority (EFSA) has evaluated cardamom and related ingredients, finding them acceptable for use as flavorings within established limits.

## Regulatory Status

Cardamom seed oil is permitted as a flavoring agent in food products under various regulatory frameworks. In the United States, it is regulated as a food additive flavoring substance. The FDA permits its use in food without explicit GRAS status, as it falls under the category of traditional flavoring ingredients with historical culinary use. The European Union lists cardamom extract among approved natural flavoring substances. Many countries recognize cardamom as a traditional spice with a long history of safe consumption.

Manufacturers using cardamom seed oil must ensure it meets specifications for purity and is derived from food-grade sources. The ingredient must be properly labeled on product ingredient lists according to local regulations.

## Key Studies

Research on cardamom has primarily focused on its traditional medicinal uses and the composition of its volatile oil components rather than safety assessment of the flavoring use. Toxicological studies on cardamom essential oil in laboratory animals have shown the compound to have low acute toxicity and no significant organ damage at high doses. Phytochemical analyses have consistently identified the major components (cineole, pinene, limonene) and confirmed the composition of food-grade cardamom oil. Its long history of culinary use across multiple cultures provides additional safety reassurance, though formal chronic toxicity studies specific to food flavoring applications remain limited.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Cardamom Seed, Oil (elletaria Cardamomum (l.) Maton) — Safety, regulation, and evidence." https://additivefacts.com/additives/cardamom-seed-oil-elletaria-cardamomum-l-maton. Accessed 2026-05-12.