Cardamom is……..

✅Explanation: Cardamom is considered a major spice due to its high demand, widespread use in various cuisines (especially Indian), and significant economic value.

🔑Key Points:

• Cardamom:
-It is also known for its medicinal properties.
-Cardamom or Elettaria Cardamomum Maton is one of the most highly prized and is known as the “queen of spices”.
-It is the seeds of the plant.
-It is also commonly referred to as the “green cardamom” or the “true cardamom”, and belongs to the family of ginger.
-This is one spice that is simply unbeatable in taste, flavour, and aroma.
-Originally, cardamom grew wildly along the Western Ghats in South India.
-This region even to this day is known as Cardamom Hills.

🛑 🔴Additional information::
Saffron: 
-Saffron, golden-coloured, pungent stigmas (pollen-bearing structures) of the autumn crocus (Crocus sativus).
-It is used as a spice to flavour foods and as a dye to colour foods and other products.
-Saffron has a strong, exotic aroma and a bitter taste and is used to colour and flavour many Mediterranean and Asian dishes.
-Also known as red gold.
-The colour, flavour and aroma of saffron are mainly due to crocin, picrocrocin and safranal, respectively.
-Due to its very high crocin content and rich aroma, the Kashmir saffron is famous worldwide
-Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy (on the lower spurs of the Apennines Range), and parts of India.
Cinnamon: 
-Cinnamon is a spice produced from the inner bark of many varieties of trees in the genus Cinnamomum.
-It is used primarily as an aromatic condiment and flavouring ingredient in a wide variety of desserts, sweet and savoury desserts, breakfast cereals, snack foods, tea, and traditional foods.​

• Turmeric:
-Botanical Name- Curcuma long
-Family- Zingiberaceae
-Origin- South East Asia
-Turmeric is the dried underground rhizome of the perennial herbaceous herb.
-Curcumin is the golden-yellow pigment present in turmeric.
-India is a leading producer and exporter of turmeric in the world.
-In France, it is of course called "Saffron from India" but also "Souchet from India", "Souchet from Malabar", " Saffron root " or " Culcuma ".