Cardamom Oil is one of the oldest essential oils known. In the reports of Valerius Cordus dated 1540, cardamom oil is described, and its distillation is outlined.
The oil is produced by steam distillation of the seeds of Elettaria Cardamomum, a plant of the ginger family. The odor of cardamom oil is warm/spicy, aromatic (in the author’s opinion it is the most “aromatic” of all the oils from “aromatic” seeds), at first penetrating camphoraceous-cineole-like or somewhat medicinal, reminiscent of eucalyptus. Later, it becomes balsamic-woody, increasingly sweet and almost floral on the dryout. The odor is extremely tenacious with a delightful, warm spiciness and balsamic-floral undertone.
Arctander, Steffen . Perfume and Flavor Materials of Natural Origin (p. 150).