The spice cardamom, also known historically as the “queen of spices,” is produced from the
seeds of the plant Elettaria cardamomum, which is cultivated commercially on plantations in …

Cardamom seed (Elettaria cardamomum (L.)) is a well-appreciated spice in food and
pharmaceutical industries owing to its unique rich flavor dominated by oxygenated …

Ginger (Zingiber officinale Roscoe) is an important horticultural crop, valued for its culinary
and medicinal properties. Fusarium yellows of ginger, caused by Fusarium oxysporum f. sp …

ABSTRACT A thorough critical analysis of the existing literature on arbuscular mycorrhizal
fungi (AMF) in spices provides significant findings. Although the International Standard …

Two Chinese black cardamom oils (Amomum tsao-ko) were analyzed using GC and GC/MS
and compared to 2 Indian cardamom oils from the species Amomum subulatum and …

This research was carried out to evaluate the effect of viscozyme pre-treatment followed by
hydrodistillation (E-HD) on extraction yield, extraction time and quality of methyl cinnamate …

Elettaria cardamomum Maton or small cardamom is one of the most valued spices
worldwide for its versatile flavour and a pleasant aroma. The dried mature fruit capsule …

Elettaria cardamomum is cultivated in the Southern part of India showed great extinct of
differences in their morphotypes and chemical compositions. In the present study, we have …

In this work, infrared (IR) irradiation was used for inactivation of Bacillus cereus in cardamom
seeds. The effect of IR power (100, 200, and 300 W), sample distance from radiation source …

Spices and herbs are the most in-demand and expensive food commodities exported and
imported by foreign countries, owing to their flavor and preservative properties. The spice …