belonging to the ginger family, Zingiberaceae. Native to the Indian subcontinent and Southeast Asia, cardamom is now cultivated in tropical regions worldwide and is highly valued for its distinct aroma, flavor, and medicinal properties. There are two main varieties of cardamom: green cardamom, which is the most common, and black cardamom, which has a more robust flavor.

Green cardamom pods contain small, black seeds with a sweet, floral, and slightly spicy flavor, while black cardamom pods have larger, brown seeds with a smoky, earthy flavor. Both varieties are used in culinary applications, particularly in Indian, Middle Eastern, and Scandinavian cuisines. Cardamom is a versatile spice, used in both sweet and savory dishes, including curries, rice dishes, stews, baked goods, desserts, and beverages such as chai tea and mulled wine.