(Elettaria cardamomum) has a captivating history that spans continents and centuries. Native to the Indian subcontinent, it was first cultivated in India and later exported to ancient Egypt and Greece.
In these ancient civilizations, cardamom served as both a perfume and an ingredient in medicinal remedies. The Romans also discovered its aromatic and flavorful qualities, using it to enhance their food. The name “cardamom” blends Greek words for “spice” and “cress.” It properly describes two related varieties: black cardamom, which is aromatic and smoky, and green cardamom, the more common type with a milder flavor.
Today, cardamom remains a cherished spice in South Asian dishes, Scandinavian pastries, and global cuisine.
