Many of the inhabitants of the Arabian Peninsula, where cardamom is used extensively, believe that this spice makes a marvelous mouth freshener. For neutralizing the smell of garlic and to freshen the breath, a few cardamom pods
are slowly chewed, allowing the flavor to linger in the mouth. At times, a pod is combined with a few fennel seeds and a whole clove to create a more effective breath freshener. Sipping on this spicy Arab Gulf tea, although not quite as effective, has a similar effect. I have made this tea quite often since first being introduced to it on a visit to Dubai. It now has become an almost regular hot “digestif” at our table after a full meal and a lavish spread of sweets.
Makes six 6-oz (175-ml) servings
PREP TIME: 10 minutes
COOKING TIME: 15 minutes
INGREDIENTS
- 3 cups (750 ml) water
- 2 teaspoons loose black tea
- 1 small cinnamon stick
- 6 cardamom pods, whole but cracked
- 1/2 teaspoon fennel seeds
- 1 cup (250 ml) milk
- 2 tablespoons sugar
INSTRUCTIONS
- Bring the water, tea, cinnamon stick, cardamom and fennel seed to a boil in a medium saucepan with a lid.
- Cover and simmer over medium-low heat for 10 minutes.
- Stir in the milk and the sugar then bring to a boil again.
- Pour into heat-proof glasses or cups through a small strainer.
- Serve hot.
