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Cardamom
Spice / From Wikipedia, the free encyclopedia
For other uses, see Cardamom (disambiguation).
Cardamom (/ˈkɑːrdəməm/[1]), sometimes cardamon or cardamum,[2] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.[3] Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
Quick Facts Source plant(s), Part(s) of plant ...
Cardamom | |
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![]() Cardamom powder and pods | |
Source plant(s) | Elettaria cardamomum, Amomum subulatum |
Part(s) of plant | Seed |
Uses | Flavoring, spice |
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![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Elettaria_cardamomum_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-057.jpg/320px-Elettaria_cardamomum_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-057.jpg)
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Cardamom_Seeds_BNC.jpg/640px-Cardamom_Seeds_BNC.jpg)
Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in Ayurveda.[4] In the 21st century, it is cultivated mainly in India, Indonesia, and Guatemala.[4]