There are two main types of Cardamom which are either Elettaria or Amomum. The Elettaria variety are known as cardamom, green cardamom or true cardamom. Amomum is known as black, brown, white,or red cardamom. In addition, Amomum varieties may also be referred to as Ktravan, Java cardamom, Bengal cardamom, or Siamese cardamom.
Cardamom is a common spice used in Scandinavian cooking to season baked goods and beverages, such as mulled wine. In India, Cardamom which is known as elaichi or black elcha which are added as a seasoning to curry dishes. Cardamom is also commonly spelled as cardamon.
USDA Nutrition Facts