Lee-Sean Huang

The first time I had cardamom was an eye opening experience. It was my first year in college, and I took an ethnomusicology class on South Indian music. At the end of the semester, our class went to have dinner at an Indian restaurant. I don't remember exactly what we had, but I remember that it had a spice I didn't recognize. It tasted vaguely like ginger, but our Indian teacher disagreed and explained that it was cardamom. Enchanting taste. A few years later I would encounter that spice again in Scandinavian sweets, a remnant of the Viking travels and Crusades to the Middle East and beyond.

 

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