Editing Cardamom (section)

==Types and distribution==
The two main types of cardamom are:
* True or green cardamom (or white cardamom when bleached) comes from the species ''[[Elettaria cardamomum]]'' and is distributed from India to [[Malaysia]].
* [[Black cardamom]], also known as brown, greater, large, longer, or Nepal cardamom, comes from the species ''Amomum subulatum'' and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, [[Sikkim]], and parts of Darjeeling district in West Bengal of India, and southern [[Bhutan]].

Other related culinary plants known as cardamom:
* Siam cardamom, ''[[Wurfbania]] vera'', often referred to as white cardamon.<ref>{{cite web|url=http://gernot-katzers-spice-pages.com/engl/Elet_car.html|title=Spice Pages: Cardamom Seeds (Elettaria cardamomum)|last=Katzer|first=Gernot|website=gernot-katzers-spice-pages.com|language=en|access-date=2017-04-04|archive-date=8 December 2012|archive-url=https://web.archive.org/web/20121208083032/http://gernot-katzers-spice-pages.com/engl/Elet_car.html|url-status=live}}</ref>
* Ethiopian cardamom, ''[[Aframomum corrorima]]''.
* Tavoy cardamom, ''[[Wurfbainia villosa]]'' var. ''xanthioides''
* red cardamom or ''cǎoguǒ'', ''[[Lanxangia tsaoko]]''
* round or Java cardamom, ''[[Wurfbainia]] compacta''