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Cardamom is a popular and aromatic spice derived from the seeds of plants belonging to the genera Elettaria and Amomum, which are part of the ginger family (Zingiberaceae). It is known for its distinctive flavor and is used in both sweet and savory dishes, as well as in beverages. Here's a concise overview:

Types of Cardamom:

Green Cardamom (Elettaria cardamomum): This is the most common and widely used type of cardamom. It has a fresh, citrusy, and slightly sweet flavor. Green cardamom pods are small, pale green in color, and contain tiny black seeds.
Black Cardamom (Amomum subulatum): Black cardamom has a smoky and earthy flavor with a hint of camphor. Its pods are larger and darker than green cardamom pods, and the seeds are larger and less aromatic.

Flavor and Aroma:

Green Cardamom: Its flavor is characterized by a combination of citrusy, floral, and spicy notes. It is often used in both sweet and savory dishes.
Black Cardamom: The flavor of black cardamom is stronger, smokier, and more pungent. It is commonly used in savory dishes, particularly in Indian and other Asian cuisines.