cardamomum

Cardamom refers to the seeds of certain plants in the ginger family (Zingiberaceae) that are used as a spice. The best known form is green cardamom, produced from Elettaria cardamomum. A related form, known as black cardamom, comes from Amomum species such as Amomum subulatum. The binomial Elettaria cardamomum is often cited in botany as the primary source of the spice.

Description and flavor: Green cardamom pods are small, slender, and pale green, about 1 to 2 centimeters long. They enclose numerous tiny seeds that become dark when dried. The pods and seeds contain essential oils that give a bright, camphoraceous, lemony aroma with herbal notes. Black cardamom pods are larger, darker, and have a smoky, menthol-like flavor due to different processing and species.

Cultivation and production: Cardamom is native to the moist tropical regions of the Indian subcontinent, especially the Western Ghats. It is now grown in India, Guatemala, Sri Lanka, and Tanzania, with Guatemala a leading producer of green cardamom in recent years. Plants are shade-tolerant perennials; harvest occurs after capsules reach maturity and are pale yellow, followed by drying to stabilize flavor.

Uses: Cardamom is widely used in South Asian, Middle Eastern, and Scandinavian cuisines, in sweets, curries, coffee and tea blends, and as a flavoring in baked goods. The essential oil is used in perfumery and traditional medicine, though scientific evidence for medical uses is limited.

Notes: The term cardamomum appears in the Latin name Elettaria cardamomum; common names include green and black cardamom to distinguish species. Global production and trade have shaped regional cultivation patterns over centuries.