Cardamom or Elettaria Cardamomum Maton is one of the most highly prized and exotic spices and rightly deserves the name “queen of spices”. It is also commonly referred to as the “green cardamom” or the “true cardamom”, and belongs to the family of ginger. The use of this spice dates back to at least 4000 years. This is one spice that is simply unbeatable in taste, flavor and aroma. One has to experience it to explain it. Originally, cardamom grew idly along the Western Ghats in South India. This region even to this day is known as Cardamom Hills. Later in 1914, the cardamom travelled a bit. A German coffee planter by the name of Oscar Majus Kloffer decided to take it with him to Guatemala. Today this country tops the list of exporters, with India coming a close second. Price wise, cardamom ranks right at the top alongside other spices like vanilla and saffron. However, when it comes to the honors for popularity, nothing can beat this multi-faceted spice. It fits in brilliantly with both sweet and savories.
Cardamom, in spite of being pricey and exclusive, is a much wanted ingredient, not just from gastronomical but also from a medicinal perspective. It is also a sought after remedy for dental issues like gum and teeth inspections. It is used as an antidote for both snake and scorpion venom. Traditional Indian medicine also makes use of this spice in a variety of ways. Today there is a lot of speculation that it may also help fight cancer. The versatile source even fits its way into perfumeries.
 
Source: Ministry of Culture, Government of India