Cardamom is a fragrant spice known for its sweet, floral aroma and warm flavor. It is highly valued for its health benefits, including its digestive aid, anti-inflammatory, and antioxidant properties. Traditionally, cardamom has been used in medicine and cooking to promote digestion, freshen breath, and support overall wellness.

The main source of cardamom is its cultivation in tropical regions, particularly in India, which is the largest producer and exporter. Other significant producers include Guatemala, Sri Lanka, and Tanzania. Cardamom is obtained from the seeds of plants in the genus Elettaria and Amomum, which are processed into pods, seeds, or ground spice.

The quality of cardamom depends on factors such as seed maturity, harvesting methods, and post-harvest processing. These influence its aroma, flavor, and medicinal qualities. As demand for natural spices and health products increases, cardamom remains an important crop with cultural, culinary, and economic significance worldwide.