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Let’s Make Something Sweet, With Cardamom

Elaichi (ee-lai-chee), or cardamom, is so integral to Indian cuisine that I’ve always taken it for granted. It’s in readymade spice blends at the Asian grocery store, especially garam masala, the mother blend of spices integral to savory Indian cooking (with slight variations depending on region). Its presence adds a surprising depth to rusks, the thick Indian biscotti customarily dipped into tea in the afternoons.

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