cardamom
UK[ˈkɑːdəməm]US[ˈkɑːrdəməm]
n
The aromatic seeds of a plant of the ginger family, used as a spice.
n
The plant that produces these seeds.
Etymology
The word 'cardamom' has a long and winding journey through languages. It entered English in the late Middle English period from Latin 'cardamomum', which itself was borrowed from Greek 'kardamōmon'. The Greek term is believed to be a compound of 'kardamon' (cress) and 'amōmon', a term for an Indian spice plant, possibly reflecting a perceived similarity in aroma or appearance. Ultimately, the trail leads back to ancient trade routes and languages of the Indian subcontinent, such as Prakrit or Sanskrit, where the name for this prized spice originated. The modern English word preserves the form of its classical ancestors, now referring specifically to the seeds of the Elettaria and Amomum plants.
Analysis
This word is a loanword that entered English as a single, unanalyzable unit from other languages. Its internal parts in the source languages are not directly recoverable or meaningful within the structure of modern English spelling.
Examples
Green cardamom is often used to flavor sweet dishes and coffee in Middle Eastern cuisine.
The recipe calls for a teaspoon of ground cardamom.
The warm, slightly sweet aroma of cardamom filled the kitchen.