Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindleshaped, with a thin, papery outer shell and small, black seeds.
Elettaria pods are light green and small-er, while Amo-mum pods are larger and dark brown. Species used for carda-mom are native throughout tropical and subtropical Asia. Cardamom is used as flavorings and cooking spices in both food and drink, and as a medicine. E. cardamomum (green cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance.