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The name cardamom (or cardamon) is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.
The two main genera of the ginger family that are named as forms of cardamom are distributed as follows:
The most common form of cardamom - green cardamom - is as a flavoring for coffee mainly but some people might like with tea also.
In some Middle Eastern countries, coffee and cardamom are often cocked and ground together in a mihbaz means oven with wood or gas, or wooden mortar to produce mixtures that are as much as forty percent cardamom. In some cultures, the grinding is ritualized and accompanied by singing and dancing.
All the different cardamom species and varieties are used mainly as cooking spices and as medicines. In general,