Cardamom

(1) Elettaria cardamomum, (2) Amomum (various species); kapulaga. Because of the demand for this spice, a number of plants are used as sources and cardamoms therefore come in different colours: (1) is regarded as the best, but colour depends on how the fruit was processed – green, white, brown, or almost black, the green being the top quality; (2) is a member of the same family as ginger.