Sri Lankan cardamom smells like opening a spice jar at an Indian restaurant—warm, peppery, and slightly sweet, with an almost minty coolness underneath. Imagine biting into a cardamom pod: you get that creamy, slightly resinous warmth mixed with a sharp, almost eucalyptus-like freshness. There's a subtle floral whisper beneath the spice, like dried rose petals warming in the sun. It's aromatic without being harsh, comforting yet distinctly exotic.
Native to the Western Ghats of southern India and cultivated extensively in Sri Lanka (formerly Ceylon), cardamom grows as a ground plant producing seed pods. The island's misty highlands provide ideal conditions—cool temperatures and high humidity—yielding cardamom with exceptional aromatic depth. The seeds are harvested when green, then dried over smoke or in the sun, developing their complex flavour profile. Sri Lankan cardamom is prized over Guatemalan varieties for its greater refinement and floral complexity. Modern fragrances often use essential oil distilled from the seeds.
A sophisticated middle note that adds warmth and spiced elegance without dominating. Perfumers use it to bridge gourmand and aromatic compositions, lending an almost creamy spiciness. It modernises oriental fragrances and adds unexpected depth to fresh scents, preventing them from feeling too linear or sweet.
Contemporary compositions
Surprising harmonies