hot, acid, aromatic seeds, produced on the coast of Guinea, and supposed to be derived from two distinct species of plants; viz., the *Amomum Grana-paradisi* of Linnæus, and the *A. Meleguetta* of Roscoe; perhaps also from others. They are of a glossy dark brown colour, are longer and rounder than the seeds of the true cardamom, and have a slight flavour of camphor. These seeds are much esteemed as a spice among the Africans, but are chiefly employed to give a fictitious strength to beer and spirits. (Archer's Economic Botany.)