Cardamom

n. tropical Asian plant; aromatic seeds of this plant which are used as a spice

The name cardamom 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.
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Noun
1. rhizomatous herb of India having aromatic seeds used as seasoning
(synonym) cardamon, Elettaria cardamomum
(hypernym) herb, herbaceous plant
(member-holonym) Elettaria, genus Elettaria
(part-meronym) cardamon, cardamum
2. aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
(synonym) cardamon, cardamum
(hypernym) flavorer, flavourer, flavoring, flavouring, seasoner, seasoning
(part-holonym) cardamon, Elettaria cardamomum

(n.)
The aromatic fruit, or capsule with its seeds, of several plants of the Ginger family growing in the East Indies and elsewhere, and much used as a condiment, and in medicine.
  

(n.)
A plant which produces cardamoms, esp. Elettaria Cardamomum and several species of Amomum.
  

The pods of an aromatic Indian plant related to the ginger family. The seeds of the pods are dried and used as a spice. It is a very expensive spice. cardamom is used mostly in Indian cooking. However, it also shows up in Scandinavian ,spicing up wines, stewed fruits, etc., and in Arabic cooking (called hale) as an accompaniment to coffee.