Cardamom, also spelled cardamon, spice consisting of whole or ground dried fruits, or seeds, of Elettaria cardamomum, a herbaceous perennial plant of the ginger family (Zingiberaceae). The seeds have a warm, slightly pungent, and highly aromatic flavour somewhat reminiscent of camphor. They are a popular seasoning in South Asian dishes, particularly curries, and in Scandinavian pastries.

Introduced to Europe in the mid-16th century, cardamom bears a name that blends the Greek words for “spice” and “cress.” The name is sometimes mistakenly applied to similar spices in the ginger family, but it properly describes two related varieties of the spice, black and green, the latter being the more common. Black cardamom is aromatic and smoky, whereas green cardamom has a milder flavour.

The cardamom pod, which contains hard, black seeds, is sometimes added whole to dishes. More commonly, the pods are opened and the seeds are removed, then roasted in an oven or a skillet. These seeds contain the spice’s essential oil, which gives it its flavour and scent, with hints of mint and lemon. The seeds are ground with a mortar and pestle, then added to South Asian foods such as curry and chai. Cardamom is a characteristic ingredient in Middle Eastern cuisine as well. It also figures in pastries, especially in the Scandinavian countries, where it is also used as a flavouring for coffee and tea. The spice mixes well with cinnamon, as well as nutmeg and cloves. It is also an ingredient in the Indian spice blend called garam masala.

Cardamom contains vitamin C, niacin, magnesium, and potassium. Apart from its distinctive flavour, cardamom contains high levels of antioxidants, and it is used in Ayurvedic medicine to treat urinary tract disorders and to lower blood sugar levels. It is also frequently incorporated as an ingredient in homeopathic toothpaste for its antibacterial and breath-freshening qualities. Stronger health claims, such as its efficacy in fighting cancers, lack medical substantiation to date.