Article
Article
Cardamon
Article By:
Strausbaugh, Perry D. Department of Botany, West Virginia University, Morgantown, West Virginia.
Core, Earl L. Department of Biology, West Virginia University, Morgantown, West Virginia.
Last reviewed:December 2019
DOI:https://doi.org/10.1036/1097-8542.109500
A spice from the perennial herbaceous plant Elettaria cardamomum (family Zingiberaceae); alternatively spelled cardamom. The cardamon plant grows to a height of 1.8–3.6 m (6–12 ft) and is native to India. The small, light-colored seeds (see illustration), which are borne in capsules, have a delicate flavor. Cardamon has been an important spice in Asia for centuries. It is used in curries, cakes and pickles; in general cooking; and in medicine. In India, the seeds are a favorite masticatory. See also: Seed; Spice and flavoring; Zingiberales
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