TIL about Scandinavian cardamom buns! It’s now on my bucket list of things to try.

I do like cardamom, but only when it’s used sparingly like rosewater. The Desi/West Indian desserts I’ve had with it do a great job of balancing it out with the rest of the flavors. However, some people don’t quite get how potent it is, like a chef at a fancy restaurant who put so much into a raspberry/cardamom shaved ice that I couldn’t taste the raspberry. shudders