Cardamom, sometimes Cardamon or Cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India, Bhutan, Indonesia and Nepal.
Suggested Use: Sweet and spicy, warm and aromatic, cardamom adds a distinctive touch to cakes, pastries and breads and is equally compatible with meat dishes, curries, sweet potatoes and beans.
Note that if cooking with seeds vs ground, the ratio is typically 10 pods (the seeds are within), to 1.5 teaspoons of ground cardamom.
Safety Info: Do not take cardamom in amounts greater than those typically found in food if you have gallstones. The cardamom seed can trigger gallstone colic (spasmodic pain).