CARDAMOMUM (U. S. P.)—CARDAMOM. Other Cardamoms and Related Seeds (Grana Paradisi)

Grana Paradisi.—Grains of Paradise, Guinea grains, Melegueta pepper, Piper melagueta. At least 7 species of fruits have at times received the name of grains of Paradise. That now recognized as the true variety is the fruit of Amomum Melegueta, Roscoe, a reed-like plant growing widely distributed along the tropical portions of western Africa. The botanical source of this plant has given rise to much confusion, but as Mr. Daniel Hanbury raised well-developed specimens (from the commercial seeds), which bloomed and bore the perfect fruit, the botanical origin above given seems clear from doubt. It is stated that there are two grades or varieties of seed in market, according to some authorities, both being the fruit of the same plant, while others believe one variety to be derived from Amomum granum paradisi, Afzelius, said to be a Sierra Leone plant. It is the smaller of the two kinds. The commercial grains of Paradise resemble cardamom seeds both in appearance and size, but do not possess a rugose surface. The seeds are variable in shape, but generally are 1/10 inch in diameter, They are somewhat rounded, or blunt-angular, hard, shining, and of a red-brown color. The hilum is not so deeply colored, and that sort referred to as melegueta pepper or Guinea grains, has an elevated, tufted, beak-like hilum, while the smaller kinds present a broad, depressed hilum. Both are faintly aromatic in odor, but have a very hot, peppery taste. Under the name of “grains” they were used as pepper, and as an ingredient of a spiced wine—hippocras—containing also ginger and cinnamon, they were quite popular in the middle ages. Grains of Paradise contains a volatile oil having a fragrant, but non-acrid taste. It is neutral, yellowish in color, and possesses the agreeable odor of the seeds. It dissolves sparingly in alcohol, but is soluble in carbon disulphide. Iodine is dissolved by it. Its formula, according to Flückiger, is C20H32O, and density 0.825 at 15.5° C. (60° F.). The ash is colored greenish through the manganese present. Gum, tannin, starch, and a viscid, brown resin, soluble in acetic acid, have also been obtained from the seeds. Thresh (1884) announced the discovery of the active constituent as a viscid, pale-yellow fluid, without odor, but having a pungent taste, not so peppery, however, as capsaicin. Grains of Paradise are employed almost wholly in giving fictitious strength to liquors, and in compounding certain veterinary powders.