Cardamom is the name for a plant species and its seeds which is native to India and Southeast Asia. Cardamom belongs to the family Zingiberaceae. True cardamom is classified as Elettaria cardamomum. It grows to about 10 feet (3m) in height. Cardamom has large leaves and white flowers with blue stripes and yellow borders. The fruit is a small capsule with 8 to 16 brown seeds. The seeds are used as a spice and the plant itself is a perennial herb. It has a fleshy and thick rootstock with flowering stems that extend 6 to 12 feet (1.83 to 3.6m) high.

Cardamom is pungent and aromatic. It was first used in India and was probably imported into Europe around A.D. 1214. Today, it is cultivated in Sri Lanka, Nepal, India, Central America, Thailand, Guatemala and Mexico.

Cardamom is typically sold in seed pods, or with the seeds removed from the pods (decorticated) or with the seeds ground to a powder, which is the most common form. Pods have the texture of tough paper and are available whole or split. It is best to buy the whole pod, otherwise it may quickly lose flavor.

Cardamom is a favorite herb in India, where it grows wild in the forests. Indian cardamom comes in two main varieties; Mysore cardamom and Malabar cardamom. The Mysore cardamom contains more limeonene and cineol, making it the most aromatic.

This ancient herb has traditionally had many uses. Ancient Egyptians are known to have chewed cardamom as a tooth cleaner; The Greeks and Romans used cardamom as a scent in perfume. The Vikings discovered it in Constantinople about a thousand years ago. They introduced cardamom to Scandinavia where it remains popular to this day.

Cardamom, like Saffron, in an expensive spice. As such, it is frequently adulterated. Many inferior substitutes for it exist, such as Nepal cardamom, Siam cardamom, winged Java cardamom and a variety called bastard cardamom.

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