Access to this page has been denied because we believe you are using automation tools clove and cardamom browse the website. 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.
The modern genus name Elettaria is derived from the root ēlam attested in Dravidian languages. Elettaria cardamomum and is distributed from India to Malaysia. What is often referred to as white cardamon is actually Siam cardamom, Amomum krervanh. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. BCE by the Greek father of botany, Theophrastus. Theophrastus and informants knew that these varieties were originally and solely from India.
Both forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine. Besides use as flavourant and spice in foods, cardamom-flavoured tea, also flavoured with cinnamon, is consumed as a hot beverage in Bangladesh, India, Nepal, Pakistan and Trinidad and Tobago. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint. Green cardamom is one of the most expensive spices by weight but little is needed to impart flavour.