καρδάμωμον

English (LSJ)

[ᾰ], τό,

   A cardamom, cardamon, cardamum, Elettaria cardamomum, Thphr. HP9.7.2, Dsc.1.6, etc.    II = γεράνιον, Ps.-Dsc.3.116. (For καρδαμάμωμον.)

German (Pape)

[Seite 1326] τό, ein Gewürz, cardamomum, Theophr. u. Sp.

Greek (Liddell-Scott)

καρδάμωμον: τό, εἶδος ἀρώματος, Λατ. amomum cardamum, Θεοφρ. π. Φυτ. Ἱστ. 9. 7, 2.

Spanish

cardamomo

Wikipedia EN

Cardamom (/ˈkɑːrdəməm/), 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 some other countries, such as Guatemala, Malaysia and Tanzania. The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom (kerala) 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.

Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron.

Gallery

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  Black and green cardamom

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  Cardamom plant (one year old)

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  Leaves of cardamom

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  Cardamom flowers and blooms

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  Cardamom flower

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  Closeup of cardamom flower

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  Cardamom fruit and seeds

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  Green cardamom pods and seeds

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  Jar of green cardamom

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  White cardamom pods in a bowl

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  Cardamom pods as used as a spice in India