Cardamom (Elettaria cardamomum) is a spice found in the form of a small pod with black seeds inside. The spice has an intensely sweet and savory taste. Both the seeds and the pod have a rich aroma and are often used in desserts, hot and spicy dishes, as well as in aromatic beverages and teas. It is regarded as the queen of spices and is one of the most expensive spices, ranking third, the first and second being saffron and vanilla, respectively. The cultivation of cardamom originated in India, Nepal, and Bhutan. The seeds of the cardamom plant contain a variety of important minerals such as calcium, sulfur, and phosphorus. They also contain volatile oil composed of acetic and formic acids. This volatile oil, which makes up about 5 percent of the seed’s mass, has aromatic and medicinal properties, and it is what makes cardamom so valuable.