Noun
/ˈkɑːrdəməm/
From the Latin word "cardamomum," which is derived from the Greek "kardamomon," meaning "cress" or "spicy seed," likely referring to its pungent, peppery flavor. The term was adapted into English in the early 16th century.
| Language | Translation | Pronunciation |
|---|---|---|
| Spanish | Cardamomo | /kaɾ.daˈmo.mo/ |
| French | Cardamome | /kaʁ.da.mɔm/ |
| German | Cardamom | /ˈkaʁ.daː.mɔm/ |
| Hindi | इलायची (Elaichi) | /ɪˈlaɪʧi/ |
| Chinese | 豆蔻 (Dòu kòu) | /dòu kòu/ |
| Japanese | カルダモン (Karudamon) | /ka.ru.da.mon/ |
| Russian | Кардамон (Kardamon) | /kardamon/ |
| Arabic | هيل (Hayl) | /hayl/ |
| Portuguese | Cardamomo | /kaɾ.daˈmo.mu/ |
| Italian | Cardamomo | /karˈdaːmo.mo/ |
| Telugu | ఏలాచీ (Elaachi) | /ēlācī/ |
| Tamil | ஏலக்காய் (Elakkai) | /ēlakāy/ |
| Swahili | Cardamom | /kaɾˈda.mɔm/ |
| Malay | Kadarmom | /ka.daˈmɔm/ |
| Finnish | Kardemumma | /ˈkɑr.dɛ.mum.mɑ/ |
| Dutch | Cardamom | /ˈkɑr.dɑ.mɔm/ |
| Swedish | Cardamom | /ˈkɑr.da.mɔm/ |
| Polish | Cardamon | /ˈkardamɔn/ |
| Vietnamese | Hạt tiêu | /hat˧˨ tiu˧˨/ |
Cardamom has been used for centuries, originating from the Indian subcontinent and Southeast Asia. It was prized as both a culinary and medicinal herb in ancient Egypt, often found in burial tombs as part of sacred rituals. It later spread to the Middle East, Europe, and the rest of Asia through trade, becoming a major spice in cooking and as a traditional remedy for digestive issues.
In Indian cuisine, cardamom is a crucial spice in both savory and sweet dishes. It is often added to tea, especially chai, and used in desserts like kheer (rice pudding) and sweets such as gulab jamun. In Middle Eastern cultures, cardamom is widely used in coffee, lending a rich, aromatic flavor. In Western culinary traditions, it appears in baking and spice mixes, particularly in Scandinavian and Dutch cuisines.
Cardamom is native to the forests of India, Bhutan, and Nepal, although it is now grown in many tropical regions around the world. It is one of the world's most expensive spices, second only to saffron, due to its labor-intensive harvesting process. There are two main varieties: green cardamom and black cardamom, each with distinct flavors. Green cardamom is sweet and floral, while black cardamom has a smoky, savory flavor, often used in stews and meats. The spice is also considered to have health benefits, including aiding digestion, promoting respiratory health, and offering anti-inflammatory properties.