The two main varieties of cardamom are green cardamom (Elettaria cardamomum) and black cardamom (Amomum subulatum). Green cardamom is more commonly used in culinary applications, while black cardamom has a smoky flavor and is often used in savory dishes. Cardamom is a versatile spice used in various cuisines worldwide. It is a key ingredient in Indian, Middle Eastern, and Scandinavian cooking. Cardamom is used in both sweet and savory dishes, including curries, rice pilafs, desserts, baked goods, and beverages like tea and coffee.