Cardamom refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Pakistan, Nepal, and Bhutan; they are recognized by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds.

It is the world's third-most expensive spice, outstripped in price per weight only by saffron and vanilla.

Both forms of cardamom are used as flavorings and cooking spices in both food and drink, and as a medicine. E. cardamomum (green cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked, sometimes.

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint.

It is a common ingredient in Indian cooking and is often used in baking in the Nordic countries, in particular in Sweden and Finland, where it is used in traditional treats such as Finnish sweet bread pulla and in the Scandinavian Christmas bread Julekake. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavoring in coffee and tea. Cardamom is used to a wide extent in savory dishes.

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