καρδάμωμον

ἑτέρως ἠδύνατο βέλτιον ἢ ὡς νῦν ἔχει κατεσκευάσθαι → otherwise they could have been constructed better than they are now (Galen, On the use of parts of the body 4.143.1 Kühn)

Source

Click links below for lookup in third sources:

Full diacritics: καρδάμωμον	Medium diacritics: καρδάμωμον	Low diacritics: καρδάμωμον	Capitals: ΚΑΡΔΑΜΩΜΟΝ
Transliteration A: kardámōmon	Transliteration B: kardamōmon	Transliteration C: kardamomon	Beta Code: karda/mwmon

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.