Cardamom is a herbaceous perennial plant belonging to the ginger family. Its dried fruit referred to as the queen of spices, is one of the most exotic and highly prized spices in the world. It is found commonly in southern India mainly in Kerala, Tamilnadu and Karnataka, on the shady slopes of the western Ghats. Today, Cardamom is also cultivated in Nepal, Sri Lanka, Guatemala, Mexico, Thailand and Central America. Cardamom acts as a mouth-freshener, has well established culinary values, and is used in a wide range of sweets and confectionery. It is an important ingredient of garam masala, a combination spice for many vegetarian and non-vegetarian Indian dishes. Tea and coffee made with cardamom are pleasantly aromatic and refreshing. The oil contained in the seeds and pods are used in perfumes and as a stimulant. This database includes about 97 chemical constituents in Cardamom and also their biological action.