Cardamom is a spice that comes from the seeds of several plants in the genera Elettaria and Amomum in the ginger family (Zingiberaceae). There are two main types of cardamom: green cardamom (Elettaria cardamomum) and black cardamom (Amomum subulatum). Green cardamom is more commonly used in sweet dishes, while black cardamom is more commonly used in savory dishes.
Cardamom has a strong, pungent, and slightly sweet flavor with notes of lemon and camphor. It is used in both whole and ground forms in a variety of dishes, including Indian and Middle Eastern cuisine, as well as baked goods and beverages such as coffee and tea.
Cardamom has a number of potential health benefits. It is high in antioxidants and may have anti-inflammatory properties. It has also been shown to have potential antibacterial and antiviral effects.
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