The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products.
Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines
| Botanical name | Family name | Commercial part |
| Elettaria cardamomum Maton | Zingiberaceae | Fruit (Capsule) |
| Indian Names |
| Hindi | : Chhoti elaichi |
| Bengali | : Chhoti elachi |
| Gujarati | : Elaychi |
| Kannada | : Yelakki |
| Kashmiri | : Aa’lbuduaa’l |
| Malayalam | : Elathari |
| Marathi | : Velchil |
| Oriya | : Alaichi |
| Punjabi | : Elaychi |
| Sanskrit | : Ela |
| Tamil | : Yelakkai or Elakkai |
| Telugu | : Yealak-Kayulu or Elakkayi |
| Urdu | : Ilaychi |
Name in international languages | Spanish | : Cardamomo | | French | : Cardamome | | German | : Kardamom | | Swedish | : Kardemumma | | Arabic | : Hal | | Dutch | : Kardemom | | Italian | : Cardamomo | | Portuguese | : Cardamomo | | Russian | : Kardamon | | Japanese | : Karudamon | | Chinese | : Pai-tou-k'ou |
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