Cardamom belongs to the family Zingiberaceae, genus Elettaria and Latin name Elettaria cardamomum (L.) Maton. The common names are Capalaga, Ilachi, Green Cardamom, True Cardamom, Ceylon Cardamom. Elettaria is a genus of flowering plants in the family Zingiberaceae. They are native to India and Sri Lanka, but cultivated and naturalized elsewhere. One member of the genus, E. cardamomum, is a commercially important spice used as a flavouring agent in many countries. Cardamom, “The Queen of Spices,” is one of tChe oldest and most celebrated spices in the world. It is well known for its distinct flavor, aroma, and medicinal properties. It is a naturally growing perennial plant in countries like Nepal, Bhutan, and India. Also, some places like Sri Lanka, Tanzania, and Guatemala farm the cardamom plant. The word cardamom is derived from the Latin cardamōmum, as a Latinisation of the Greek καρδάμωμον (kardámōmon), a compound of κάρδαμον (kárdamon, "cress") and ἄμωμον (ámōmon), of unknown origin. 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 flavorings on the spice tablets found among palace archives in the House of the Sphinxes in Mycenae. The modern genus name Elettaria is derived from the root ēlam attested in Dravidian languages. Common names in Indian language are in Hindi, Urdu, and Gujarati elaichi, and “yelakki” in Kannada and other South Indian languages. It is called Elakka in Malayalam, which is the language of Kerala an Indian province that accounts for 70% of Indian cardamom. In South Asia green cardamom, called “Elaichi” in Marathi, Hindi and Urdu. It is called “Yalakulu in Telugu, “elam” in Tamil. In Hebrew, it is known as Hel. In Persian it is also known as Hel. In Arabic, it is called Hayl. Elettaria cardamomum, commonly known as green cardamom or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom that has a sharp, strong, punchy aroma. It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina, and Costa Rica. Black cardamom, or Amomum subulatum, is a type of cardamom that is native to India, Bhutan, and Nepal. it is a member of the ginger own family and is regularly known as “hill cardamom” because of its cultivation in hilly areas. Black cardamom pods are large and darker than green cardamom pods, with a rough exterior and a smoky, earthy aroma. Black cardamom has been used for thousands of years in traditional Ayurvedic medicine to treat numerous ailments, together with digestive issues, respiratory troubles, and inflammation. It was also used as a flavoring agent in food and beverages. In ancient instances, black cardamom became considered a luxurious item and changed into frequently used as a form of currency. It is native to India and Sri Lanka but is now grown in other parts of the world, including Guatemala, Tanzania, and Papua New Guinea. The spice is generally sold in the form of small pods or as loose seeds. Cardamom has a strong, sweet, and spicy aroma, and a pungent, slightly sweet taste with hints of lemon and mint. It is commonly used in sweet and savory dishes, as well as in hot beverages like tea and coffee. Origin, Taxonomy, Botanical Description, Genetics and Cytogenetics, Genetic Diversity, Breeding and Cultivation of Cardamom are discussed.
