Cardamon is a plant native to India and is related to ginger (Zingiberaceae). The two main varieties of cardamon are black and green. The black variety tends to be more astringent with a slightly minty flavour. Green cardamon is often used in recipes that have an increased level of sweetness.
This spice is a very common addition to bitters because of it's unique aromatic profile as well as it's traditional mededicinal useage. Cardamon was typically used as a digestion aid and to help a variety of gastro-intestinal issues.
Organoleptics: woody, green, herbaceous, spicy, camphor, medical, cinnamon