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Halo of distinctive cardamom waft blended with a teasing aroma of rose; this collective enchantment evaporates into an ocean of freshness which lines every fleck of the respiratory tract with its smooth and satisfying bouquet.A symphony on the tongue from the get-go with a silky smooth texture and an ethereal body that jaunts playfully into the mouth; taste reveals a delicate treble of cardamom and rose followed by a bass of nutty almonds and pistachios; saffron adds a faint crescendo of cymbals to this ensemble.A silky river of mythical SomruS flowing through the mouth with an elongated and delectably layered rainbow of fresh, eastern flavors striving for that perfect moment; subtly chased by a graceful rendition of molasses with hand crafted Caribbean rum, altogether fading into an instant of esculent Nirvana.NoseHalo of distinctive cardamom waft blended with a teasing aroma of rose; this collective enchantment evaporates into an ocean of freshness which lines every fleck of the respiratory tract with its smooth and satisfying bouquet.TasteA symphony on the tongue from the get-go with a silky smooth texture and an ethereal body that jaunts playfully into the mouth; taste reveals a delicate treble of cardamom and rose followed by a bass of nutty almonds and pistachios; saffron adds a faint crescendo of cymbals to this ensemble.FinishA silky river of mythical SomruS flowing through the mouth with an elongated and delectably layered rainbow of fresh, eastern flavors striving for that perfect moment; subtly chased by a graceful rendition of molasses with hand crafted Caribbean rum, altogether fading into an instant of esculent Nirvana.CardamomNative to India, Nepal and Bhutan, cardamom plants contain small seed-pods, with a thin, papery outer shell and small black seeds inside. It is the world’s third most expensive spice by weight, out-stripped in market value only by saffron and vanilla. A common ingredient in Indian cooking, cardamom, and its different forms, are incorporated into traditional Indian sweets and ”Masala Chai” (spiced tea). In the Middle East, green cardamom powder is used for sweet dishes as well and found in the traditional flavoring of tea.SaffronWithin the Indian sub-continent, saffron is an indispensable ingredient used in several recipes for rice, sweets and ice creams. Derived from the Arab word ”Zafaran” (meaning yellow) with references made in classical writings and the bible, the use of saffron dates back more than 3,500 years spanning various cultures and continents. One of the first historic references to the use of saffron comes from Ancient Egypt where it was used by Cleopatra and other Pharaohs as an aromatic and seductive essence. Native to Asia Minor, it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for various food and drink. During the Renaissance, saffron was worth its weight in gold in the markets of Venice and even today it is still the most expensive spice in the world.PistachiosOriginally native to the Middle East, pistachios are one of the oldest flowering nut trees. Recent archeological evidence in Turkey suggests that humans were enjoying them as early as 7,000 B.C. Legend also has it that the Queen of Sheba decreed pistachios an exclusively royal food, going so far as to forbid commoners from growing the nut for personal use. In present day India, the pistachio is still heavily revered as Pistachio ice cream is one of the most common desserts and pistachio shavings are sprinkled on almost all other desserts.AlmondsThis heart healthy nut was mentioned in the Bible ten times and was described as ”among the best of fruits.”Spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and then transported to other parts of the world like the U.S, the almond is often eaten on its own, raw or toasted. In India, almond is the base ingredient of Pasanda-style curries and other popular desserts like Badam Halva.RoseAlthough best known as ornate plants grown for their flowers used as a sign of love and romance, the rose has many other uses. Over the years, rose water has increasingly been used in Indian desserts adding an extra flavor and scent. And as with most items in Indian culture, they too have a long history associated with the Gods. According to an early Indian legend, dating to a time when the Gods lived on earth, Lord Brahma, the God of Creation, and Lord Vishnu, the God of Protection had a fierce argument about which flower was the most beautiful. Brahma favored the lotus while Vishnu adored rose. Upon seeingthe lovely, fragrant roses in Vishnu’s celestial garden, Brahma conceded the argument and too favored the rose. Later, when Alexander the Great invaded India in 327 B.C., it is said that he was amazed at the wealth of these plants and sent roses back to delight his mentor Aristotle.