A condiment seed from an East Indian herb. The seed is aromatic and used in cooking.
Cardamom is a spice little used in North America or Europe, with the exception of Scandinavian countries where it is used in spiced wines and preserved fruit. In India and Middle Eastern nations, however, cardamom is used to flavour coffee, tea, cakes, noodles, and omelettes. The name of this spice, first recorded in English in the sixteenth century, derives from two Greek words meaning cress-spice, cress being a garden plant whose leaves are used in salads.
Medicinal dried fruit seed of an East Indian herb of the ginger family that has a spicy fragrance and brownish color.
Pungent spice from a tropical plant.
Cardamom is a luscious, spherical, and ivory-colored seed that originates from a ginger-like plant. Its taste is both intense and sugary, and it is commonly employed in its entirety or ground form in traditional Scandinavian baked goods and the culinary creations of East India. The epithet “grains of paradise” was once given to cardamom, a title that was also bestowed upon mignonnette pepper.
This passage is describing a spice known as cardamom, which comes from the seeds of a reed-like plant that belongs to the ginger family. The plant is mainly grown in Malabar. The cardamom seeds are dark brown in color and are similar in size to mustard seeds. Cardamom is commonly used in the preparation of sauces, curry powders, cordials, cakes, and confectionery. It is also popular in Scandinavian baking. It is important to note that the flavor of cardamom diminishes quickly once the seeds are ground, so they should be ground just before use to ensure maximum flavor.