Reviewer:

amanecer

	Cooking Level: Intermediate
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Reviewed: Feb. 5, 2008

This is a nice change from just a regular cup of tea. The spices give it a nice flavor (they are a bit expensive, but should last for quite a while). If you like tea with a little more/different flavor give this try.

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Reviewer:

Anne B

	Home Town: Orchard Park, New York, USA
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Reviewed: Sep. 24, 2007

Try serving this with Basboosa (the recipe is on this website). They're good together. The first time I attempted this, I used black tea, but I couldn't taste the cardamom. The second time, I used loose leaf green tea. The cardamom and saffron flavors worked beautifully with the green tea.

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Reviewer:

always_hungry

	Cooking Level: Expert Home Town: North Charleston, South Carolina, USA
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Reviewed: Oct. 26, 2006

what a great change of pace! I made this for my husband using black tea and sugar. It tasted so good that I wanted to try it with green tea and sweetener for myself. I have to say that I liked the flavor of the saffron and cardamom in both the black and green tea. A nice change from the usual addition of dried spearmint leaf, or chamomile buds and leaves. I used loose leaf tea instead of bags. Thanks for this nice recipe

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Reviewer:

TUNISIANSWIFE

	Cooking Level: Expert Home Town: King Ferry, New York, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Dec. 7, 2003

Finally, a use for all those cardamon pods I have. A wonderful tea. Thanks for the recipe.

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Reviewer:

MOLLYBODE


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Reviewed: Sep. 11, 2003

--- the saffron I originally use is not "powdered". Its the "hair-like-strings". There must have been a confusion with the editing of the recipe, as I recall never mentioning the type of saffron I used when I submitted it. Sorry for any confusion ---

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