American Heritage® Dictionary of the English Language, Fourth Edition
- n. A rhizomatous Indian herb (Elettaria cardamomum) having capsular fruits with aromatic seeds used as a spice or condiment.
- n. The seed of this plant.
- n. Any of several plants of the related genus Amomum, used as a substitute for cardamom.
Century Dictionary and Cyclopedia
- n. One of the capsules of different species of plants of the genera Amomum and Elettaria, natural order Zingiberaceæ: generally used in the plural. These capsules are thin and filled with brown aromatic seeds, which are used in medicine as a carminative and stomachic, as well as in making sauces, curries, and cordials, seasoning cakes, etc. The cardamoms of commerce are the product of Elettaria Cardamomum, a native of the forests of southern India, where it is also cultivated, and of a larger-fruited variety of the same species found in Ceylon. The plant is reed-like, with large lanceolate leaves, and grows to the height of from 6 to 10 feet. Various other kinds are used in the East Indies and in China, chiefly the round or cluster cardamoms of Siam and Java, the fruit of Amomum Cardamomum; the wild or bastard cardamoms of Siam, obtained from
A. xanthioides; the Bengal cardamoms, from A. aromaticum; the Javan, from A. maximum, etc.
- n. An Indian herb, Elettaria cardamomum
- n. The aromatic seed of this plant, used as a spice, baking, also in curry powder in Asian and Arabic cuisine, as well as in Northern Europe and in many parts of the world and cultures.
GNU Webster's 1913
- 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. (Bot.) A rhizomatous herb which produces cardamoms, esp. Elettaria Cardamomum and several species of Amomum.
- n. aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
- n. rhizomatous herb of India having aromatic seeds used as seasoning
- From Latin cardamomum, from Ancient Greek καρδάμωμο. (Wiktionary)
- Middle English cardamome, from Old French cardemome, from Latin cardamōmum, from Greek kardamōmon : kardamon, cress + amōmon, an Indian spice. (American Heritage® Dictionary of the English Language, Fourth Edition)
“Desserts: Gulab Jamun (warm flour/milk pastries), Ras Malai (sweet cottage cheese patties in cardamom milk, left) and Rice Pudding (right) (2007)”
“• Using wet hands, form dough into 3/4-1 inch balls; roll in cardamom-sugar to coat completely.”
“The seller told Ivy to use it in salads, but warned her fresh cardamom is a male aphrodisiac.”
“I stirred in cardamom and saffron because I seem to be pathologically incapable of leaving these out of Indian desserts.”
“Ashaji: yep. .cardamom is what imparts that wonderful flavor and aroma!”
“Elizabeth – white cardamom is nothing but green cardamom whose pods have been bleached!”
“There are plenty of sites repeating the news, but not much about the frog itself, beyond the basics that it burrows and lives in cardamom plantations.”
“The best way to ensure using really strong cardamom is to buy it whole, shuck it out of the pod, and grind it yourself – that way, if you don’t use as much ground cardamom as we do, you can always have it fresh and strong.”
“In my ideal universe, all sweets would contain cardamom.”
“We finish up the "V" foods with the sweetness of velchi/veldoda or cardamom, which is my absolute favorite spice.”
These user-created lists contain the word ‘cardamom’.
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List naming fruits found in foreign markets and lands that are seldom seen or heard of in America.
That extra something that makes the dish pop.
words delicious to pronounce
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They remind me of a particular time, place, or activity
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Looking for tweets for cardamom.