car·da·mom   (kärd-mm) or car·da·mon (-mn)
n.
  1.  
    1. A rhizomatous Indian herb (Elettaria cardamomum) having capsular fruits with aromatic seeds used as a spice or condiment.
    2. The seed of this plant.
  2. Any of several plants of the related genus Amomum, used as a substitute for cardamom.

[Middle English cardamome, from Old French cardemome, from Latin cardammum, from Greek kardammon : kardamon, cress + ammon, an Indian spice.]
 
Source: The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2000 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.

Cardamom

\Car"da*mom\ (k[aum]r"d[.a]*m[u^]m), n. [L. cardamomun, Gr. karda`mwmon] 1. The aromatic fruit, or capsule with its seeds, of several plants of the Ginger family growing in the East Indies and elsewhere, and much used as a condiment, and in medicine.

2. (Bot.) A plant which produces cardamoms, esp. Elettaria Cardamomum and several species of Amomum.

Source: Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.

Cardamom

n 1: rhizomatous herb of India having aromatic seeds used as seasoning [syn: cardamon, Elettaria cardamomum] 2: aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces [syn: cardamon, cardamum]

Source: WordNet ® 1.6, © 1997 Princeton University