Cardamom

The Ancient Greeks and Romans were the first ones to import cardamom from India. It is the third most expensive spice in the world (right after saffron and vanilla) and chefs all around the world love it because of its tastiness and its restorative properties. You can use cardamom to flavor desserts or to prepare hot teas and infusions, like the spicy, Indian tea masala chai. But you may also enjoy experimenting with more creative recipes, like beer risotto with cardamom, speck and lemon or like orange cardamom flans.
POLOT 1882 cardamom syrup has caught the most precious essence of the spice and gives it back in a spicy and fruity taste.