Cardamom, also known as Malabar cardamom, true cardamom or small cardamom and second only to pepper in its importance during the Renaissance period, is often qualified as the Queen of Spices because of its very pleasant aroma and taste. This volume contains sixteen chapters, fourteen on cardamom and one each on large cardamom and false cardamoms. All aspects of the cardamom crop have been covered, and each chapter is written by experts in their respective fields. Cardamom: The genus Elettaria is both a textbook and reference work for scientists and students of horticulture, plantation crops, botany and related fields, and will go on to serve as the main reference volume on cardamom for many years to come.