Cardamom, sometimes called Grains of Paradise, is a pungent, aromatic herb first used around the eighth century, and is a native of India.

Cardamom was grown in the garden of the king of Babylon in 721 b.c. The ancient Greeks and Romans used cardamom in perfumes and it is used in the cosmetic industry today. It was probably imported into Europe around A.D. 1214.

Today, cardamom is cultivated in India, Nepal, Sri Lanka, Guatemala, Mexico, Thailand and Central America. Indian cardamom is considered premium quality: the Malabar variety, more rounded in shape, has a pleasant mellow flavor; the Mysore variety, which is ribbed and three-cornered, has a slightly harsher flavor. Guatemalan cardamom compares favorably with that of Indian origin.

Cardamom is used in a variety of cuisines today, primarily in and around the Indian subcontinent and in Scandinavia. Its most common Western use is in Dutch ‘windmill’ biscuits and Scandinavian-style cakes and pastries, and in akvavit. It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. At least partially because of its high price, it is seen as a ‘festive’ spice. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavors custards, and some Russian liqueurs. Cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is also a flavoring for Arab and Turkish coffee, which is served with an elaborate ritual.

Cardamom is one of the oldest spices in the world, and the most popular spice in ancient Rome was probably cardamom. It is the world's second most expensive spice, saffron being the most expensive.