cardamon
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car·da·mom
(kär′də-məm) or car·da·mon (-mən)n.
1.
a. A rhizomatous herb (Elettaria cardamomum) native to South Asia, having capsular fruits with aromatic seeds used as a spice.
b. The capsules or seeds of this plant, used especially in South and Southeast Asian cuisine and in baked goods. In both subsenses, also called green cardamom.
2. Black cardamom.
[Middle English cardamome, from Old French cardemome, from Latin cardamōmum, from Greek kardamōmon, probably haplology for *kardamamōmom : kardamon, garden cress (of Near Eastern origin; akin to Akkadian kuddimmu, garden cress, whose seeds are used as a condiment and spice in Asian cuisines) + amōmon, an Indian spice, probably black cardamom; akin to Akkadian ḫamīmu and Aramaic ḥəmāmā, an aromatic, perhaps a kind of cardamom.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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| Noun | 1. |  cardamon - rhizomatous herb of India having aromatic seeds used as seasoningcardamum, cardamom, cardamon - aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests Elettaria, genus Elettaria - cardamom |
| 2. | cardamon - aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts cardamom, cardamon, Elettaria cardamomum - rhizomatous herb of India having aromatic seeds used as seasoning |
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