Amomum

Amomum is a genus of flowering plants in the ginger family, Zingiberaceae. The genus comprises a number of perennial, rhizomatous herbs native to tropical Asia, with habitats ranging from forests to cultivated landscapes. Plants typically have tall pseudostems, lanceolate leaves, and inflorescences that arise from the leaf axils or atop the culms, often bearing showy bracts and small flowers. The fruits are generally capsules that contain seeds.

Taxonomy and relationships within the Zingiberaceae place Amomum alongside related genera such as Alpinia and Elettaria. The boundaries between genera have been clarified and revised through taxonomic work, and some species have been reassigned in updated classifications. Nevertheless, Amomum remains widely recognized as a distinct group of ginger relatives, valued for both horticulture and chemistry.

Uses and economic importance vary among species. Several Amomum species produce aromatic fruits that are used as spices or in traditional medicine. Black cardamom, derived from Amomum subulatum, is a well-known culinary spice. In traditional Chinese medicine, certain Amomum species—often referred to collectively as Fructus Amomi—are used for their essential oils and medicinal properties; examples include Amomum villosum and Amomum tsao-ko. The dried ripe fruits of these and related species are harvested and processed for spice blends, flavoring, and herbal remedies.

Cultivation typically favors warm, humid climates with rich, well-drained soils. Species are grown in tropical regions and sometimes cultivated in agroforestry or spice-bearing gardens. Conservation concerns exist for some species due to habitat loss and overharvesting.