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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Sep. 12, 2008
Wonderful tea!
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amanecer
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
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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2 users found this review helpful

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always_hungry
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Photo by TUNISIANSWIFE
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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3 users found this review helpful

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TUNISIANSWIFE
Photo by TUNISIANSWIFE
Cooking Level: Expert
Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
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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9 users found this review helpful

Reviewer:

MOLLYBODE
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The reviewer gave this recipe 0 stars. This recipe averages a 4.88 star rating.
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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11 users found this review helpful

Reviewer:

MERKA2125
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