Cardamom is a fragrant, spice derived from the seeds of plants in the Elettaria and Amomum genera, which belong to the ginger family. There are two main types of cardamom: green cardamom (Elettaria cardamomum), which is the most commonly used, and black cardamom (Amomum subulatum), which has a smoky, more robust flavor. The seeds are encased in small pods, and the pods themselves are green or brownish, depending on the variety.
In addition to its culinary uses, cardamom is also prized for its medicinal properties. It is believed to aid digestion, improve breath freshening, reduce inflammation, and relieve symptoms of nausea and indigestion. Cardamom is also rich in antioxidants and contains essential minerals like magnesium, potassium, and iron.