cardamomˈkɑr də məm; -mən
cardamom (n)
English Definitions:
cardamom, cardamon, Elettaria cardamomum (noun)
rhizomatous herb of India having aromatic seeds used as seasoning
cardamom, cardamon, cardamum (noun)
aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
cardamom (Noun)
An Indian herb, Elettaria cardamomum
cardamom (Noun)
The aromatic seed of this plant, used as a spice, baking, also in curry powder in Asian and Arabic cuisine, as well as in Northern Europe and in many parts of the world and cultures.
Cardamom
Cardamom refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Nepal and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds. Today, Guatemala is the biggest producer and exporter of cardamom in the world, followed by India. Some other countries such as Sri Lanka have also begun to cultivate it. Elettaria pods are light green while Amomum pods are larger and dark brown. It is the world's third most expensive spice by weight, outstripped in market value only by saffron and vanilla.
Cardamom
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 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. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India.
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