Amomum is a genus of plants native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland.[1][3] It includes several species of cardamom, especially black cardamom. Plants of this genus are remarkable for their pungency and aromatic properties.[4][5]
Among ancient writers, the name amomum was ascribed to various odoriferous plants that cannot be positively identified today. The word derives from Latin amomum,[6] which is the latinisation of the Greek ἄμωμον (amomon), a kind of an Indian spice plant.[7] Edmund Roberts noted on his 1834 trip to China that amomum was used as a spice to "season sweet dishes" in culinary practice.[8]
See List of Amomum species for a complete list.
The following have further information:
The following species are now placed in other genera:
Now be placed in the reconstituted genus Wurfbainia:
Amomum is a genus of plants native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. It includes several species of cardamom, especially black cardamom. Plants of this genus are remarkable for their pungency and aromatic properties.
Among ancient writers, the name amomum was ascribed to various odoriferous plants that cannot be positively identified today. The word derives from Latin amomum, which is the latinisation of the Greek ἄμωμον (amomon), a kind of an Indian spice plant. Edmund Roberts noted on his 1834 trip to China that amomum was used as a spice to "season sweet dishes" in culinary practice.
