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cardamomum (green cardamom) is used as a spice, a masticatory, and in medicine it is also smoked. Uses īoth forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine.

Theophrastus and informants knew that these varieties were originally and solely from India. The two types of cardamom, κάρδαμον and ἄμωμον, were distinguished in the fourth century BCE by the Greek father of botany, Theophrastus.

Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan.

What is often referred to as white cardamon is actually Siam cardamom, Amomum krervanh.

True or green cardamom (or when bleached, white cardamom ) comes from the species Elettaria cardamomum and is distributed from India to Malaysia.

The modern genus name Elettaria is derived from the root ēlam attested in Dravidian languages. The earliest attested form of the word κάρδαμον signifying "cress" is the Mycenaean Greek ka-da-mi-ja, written in Linear B syllabic script, in the list of flavourings on the "Spice" tablets found among palace archives in the House of the Sphinxes in Mycenae. The word "cardamom" is derived from the Latin cardamōmum, which is the Latinisation of the Greek καρδάμωμον ( kardámōmon), a compound of κάρδαμον ( kárdamon, " cress") and ἄμωμον ( ámōmon), which was probably the name for a kind of Indian spice plant.