Editing Cardamom (section)

===Composition===
The [[essential oil]] content of cardamom seeds depends on storage conditions and may be as high as 8%. The oil is typically 45% [[α-terpineol]], 27% [[myrcene]], 8% [[limonene]], 6% [[menthone]], 3% [[β-phellandrene]], 2% [[1,8-cineol]], 2% [[sabinene]] and 2% [[heptane]]. Other sources report the following contents: 1,8-cineol (20 to 50%), α-terpenylacetate (30%), sabinene, limonene (2 to 14%), and [[borneol]].{{citation needed|date=July 2018}}

In the seeds of round cardamom from Java (''Wurfbainia compacta''), the content of essential oil is lower (2 to 4%), and the oil contains mainly 1,8-cineol (up to 70%) plus [[β-pinene]] (16%); furthermore, [[α-pinene]], α-terpineol and [[humulene]] are found.<ref>Anwar, Farooq; Abbas, Ali; Alkharfy, Khalid M. and Gilani, Anwar-ul-Hassan (2015).  "Cardamom (''Elettaria cardamomum'' Maton) Oils". In Victor R. Preedy, (Ed.) [https://books.google.com/books?id=uNDUBQAAQBAJ&pg=PA295 ''Essential Oils in Food Preservation, Flavor and Safety''] {{Webarchive|url=https://web.archive.org/web/20230630120842/https://books.google.com/books?id=uNDUBQAAQBAJ&pg=PA295 |date=30 June 2023 }}. Amsterdam: Academic Press. Chapter 33. pp. 295–301. {{ISBN|978-0-12-416641-7}}. {{doi|10.1016/B978-0-12-416641-7.00033-X}}.</ref>