Cardamom

Cardamom is a spice made from the seeds of plants in the genera Elettaria and Amomum in the ginger family (Zingiberaceae). It is native to the Indian subcontinent and Indonesia and is now cultivated in many tropical regions around the world.

There are two main types of cardamom:

1. Green Cardamom (Elettaria cardamomum): This is the most common and widely used type of cardamom. It has a fresh, sweet, and slightly floral flavor with hints of citrus and mint. Green cardamom pods are small, triangular, and light green in color. The seeds inside the pods are aromatic and used whole or ground in both sweet and savory dishes, such as curries, desserts, and beverages.

2. Black Cardamom (Amomum subulatum): Black cardamom pods are larger and darker than green cardamom pods, with a smoky, earthy flavor and a slightly bitter taste. They are commonly used in savory dishes, particularly in Indian cuisine, to add depth and aroma to curries, rice dishes, and meat marinades.