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Cardamom is among the world’s oldest spices, and is the third most expensive spice following saffron and vanilla. The name Cardamom is used for herbs within two genera of the ginger family Elettaria (small Cardamom) and Amomum (large Cardamom). Both varieties take the form of a small seedpod, triangular in cross-section and spindle shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.

Small Cardamom, Elletaria Cardamomum, popularly known as the ‘Queen of spices,’ is grown extensively in hilly regions of South India, but also in Sri Lanka, Papua New Guinea, Tanzania and Guatemala.

Cardamom is used mainly in the Middle East where gahwa is a popular Cardamom-coffee combination. It features heavily in curries, pickles, custards and spice blends such as garam masala in India, and is also chewed as a nut and used as an aromatic and essential oil in perfumes. Cardamom can be purchased in organic or conventional forms and has a mild, ginger-like, sweet flavor.