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car·da·mom(kär′də-məm) or car·da·mon (-mən)
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.]
1. (Plants) a tropical Asian zingiberaceous plant, Elettaria cardamomum, that has large hairy leaves
2. (Cookery) the seeds of this plant, used esp as a spice or condiment
3. (Plants) a related East Indian plant, Amomum cardamomum, whose seeds are used as a substitute for cardamom seeds
[C15: from Latin cardamōmum, from Greek kardamōmon, from kardamon cress + amōmon an Indian spice]
car•da•mom(ˈkɑr də məm)
the aromatic seed capsules of a tropical Asian plant, Elettaria cardamomum, of the ginger family, used as a spice or condiment and in medicine.
[1350–1400; Middle English (< Middle French) < Latin cardamōmum < Greek]
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|Noun||1.||cardamom - rhizomatous herb of India having aromatic seeds used as seasoning|
cardamum, 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
|2.||cardamom - 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