14 Q FRUITS 



He should also observe in the seeds 



(a) The dark reddish brown colour and aromatic taste, 



(b) The transverse wrinkles, depressed hilum and raphe, 



(c) The characters of the section ; 



and should compare them with 



(i) Seeds of Ceylon cardamoms (see below) , 

 (ii) Grains of Paradise, which have a rich reddish brown 

 colour, papillose surface, and thick fibrous funicle. 



Constituents. The principal constituent of the seeds is the vola- 

 tile oil, of which they yield from 2 to 8 (average about 5) per cent. 

 They also contain abundance of starch. Good ripe seeds yield about 



FIG. 81. Malabar Cardamoms. 

 Natural size. 



FIG. 82. Mangalore Cardamoms. FIG. 83. Long wild 



Natural size. native Cardamoms. 



Natural size. 



3'5 to 5*5 per cent, of ash, unripe seeds more ; ripe fruits from 4 to 

 7 per cent. 



Varieties. Mysore : although bearing the name of an Indian 

 province, these are imported from Ceylon ; they constitute the chief 

 commercial variety, and the one to which the official description 

 most nearly applies. They are distinguished by their ovoid shape 

 and cream coloured, nearly smooth surface. 



Malabar : these are also imported from Ceylon ; they are shorter, 

 plumper, and often not so smooth as Mysore cardamoms. 



Mangalore, which closely resembles the Malabar variety, but are 

 often rather larger, nearly globular, have a roughish, almost scurfy 

 coat ; they are imported from India. 



The seeds of these three varieties are practically indistinguish- 

 able from one another, though differing very slightly in flavour. 



Long wild natives : these are the fruits of E. Cardamomum, var. 

 ft major, Smith, imported from Ceylon ; they are readily distin- 



