The earliest attested form of the word κάρδαμον signifying "cress" is the Mycenaean Greek ka-da-mi-ja, written in Linear B syllabic script, in the list of flavourings on the "Spice" tablets found among palace archives in the House of the Sphinxes in Mycenae. The word "cardamom" is derived from the Latin cardamōmum, which is the Latinisation of the Greek καρδάμωμον ( kardámōmon), a compound of κάρδαμον ( kárdamon, " cress") and ἄμωμον ( ámōmon), which was probably the name for a kind of Indian spice plant. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom 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. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Species used for cardamom are native throughout tropical and subtropical Asia. 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. Both genera are native to the Indian subcontinent and Indonesia. True cardamom plant ( Elettaria cardamomum) Cardamom seedsĬardamom ( / ˈ k ɑːr d ə m ə m/), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.
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