Cardamom
Cardamom [110] consists of dried ripe fruits of the tropical plant Elletaria Cardamonum (from the ginger family). Depending on its intended use, cardamom is produced whole or ground. The color of whole cardamom ranges from light green to brown or pale cream, while ground cardamom has a light green or pale cream color; it has a pungent and spicy taste.
Source: "Rules for the Organization and Conduct of Technological Processes in Bakery Enterprises" (approved by the Ministry of Agriculture and Food Industry of Russia on 12.07.1999) (together with "Recommendations on Activating Bakery Yeasts (Pressed and Dried)", "Excerpt from 'Expert Opinion on Classifying Technological Means," "applied for quality control of finished products in accordance with the requirements of state standards for bread and bakery products", approved by the director of VNIIMS on 17.05.95")