Cardamom is cardamom, and both it and nutmeg are common spices used in cooking. The two are not the same thing.

Nutmeg: the seed kernel of nutmeg of the cardamom family. Prescription aliases: nutmeg, meat kowtow, nutmeg, nutmeg kowtow, nutmeg fruit, jade fruit, Jia berry, simmered nutmeg, simmered jade fruit. Fruit pear-shaped, yellowish or orange-yellow, longitudinally split into two petals at maturity, revealing scarlet aril, known as the "cardamom petals" (Mace), containing one seed, known as "nutmeg". As a seasoning, it can remove the odor and increase the pungent aroma.

Cardamom, also known as cardamom nut, cardamom, cardamom, etc., for the ginger plant round cardamom dry fruit. Cardamom shape is spherical, with unremarkable obtuse trigonometry, creamy white or yellowish surface, the pericarp is woody and brittle, easy to longitudinal crack, the inner wall of the pale color and slightly shiny, the seeds have twenty or thirty. Cardamom smell bitter aroma, taste pungent and slightly bitter, cooking can remove the odor, increase the pungent aroma, commonly used in brine as well as hot pot and so on.