Cardamom is the third most expensive spice in the world.
Cardamom plants are native to the Western Ghats of southern India. Until 200 years ago when cardamom was developed as a crop by the colonies, the world's supply relied entirely on this wild source. Today cardamom is often intercropped with other plants.
Cardamom is versatile spice for both sweet and savoury foods. The whole or ground seeds add a characteristic taste to meat, vegetables, breads, sweets and drinks. Essential oil and oleoresin are even extracted from the seeds for their use in processed foods.
Cardamom is traditionally used to treat skin conditions and aid digestion.