CARDAMOMS 139 



the seeds become more evident after soaking in water. The hilum 

 is depressed, and a channel, extending on one side from the base 

 to the apex of the seed, indicates the position of the raphe. 



Cut transversely, the seed exhibits a thin, dark, seed-coat, a whitish 

 perisperm grooved on one side, and in the centre a small, yellowish, 

 translucent endosperm and minute embryo. 



The seeds have a powerful aromatic odour and an agreeable, pun- 

 gent, aromatic taste, but the pericarps possess neither aroma nor 

 taste. The seeds of fruits which have partially opened are less 

 aromatic, and such fruits (* splits ') are less esteemed. 



Microscopical Characters. The most important tissues in cardamon seeds 

 are (i) the epidermis, consisting of long, narrow, tapering cells with walls 3 to 



rod. 



FIG. 80. Cardamom seed. A, entire ; B, longitudinal section ; int., integu- 

 ments ; per., perisperm ; end., endosperm ; emb., embryo ; rod., radicle. 

 Magnified 12 and 14 diam. respectively. 



4 yu, thick ; (ii) a single layer of large, thin-walled oil-cells in the outer seed-coat ; 

 (iii) the inner seed-coat, consisting of dark brown, very strongly thickened, 

 radially prismatic cells, each containing a small nodule of silica ; (iv) the thin- 

 walled parenchyma of the endosperm packed with minute starch grains and 

 containing in the centre of each cell one or more small prismatic crystals of 

 calcium oxalate. 



The pericarps contain abundant empty parenchymatous cells, spiral vessels, 

 and elongated sclerenchymatous cells and fibres, none of which occurs in the 

 seed. 1 



The student should observe in the fruits 



(a) The pale colour and plump appearance, 



(b) The abruptly tapering apex ; 



and should compare them with Ceylon (wild) cardamoms (see below). 

 1 Compare Greenish, Food and Drugs. 



