How to make tea with cardamom, 5 ways

For the first time, pods, cardamom seeds began to dry and use as a spice (seasoning) in the Ancient East. Its sweetish and, at the same time, delicate aroma and taste could be enjoyed by Great Cyrus, the famous mistress of the Hanging Gardens. Until the 18th-19th, and somewhere until the 20th centuries, not everyone could afford to try dishes and drinks with this spice. Initially grown only in certain regions of India, it was rare, very expensive.

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