The making of new recipes is a risky business. When deviating from the original, one must brace the tongue to be prepared for strange and curious assaults to its buds. The earth's caretakers cultivate numerous kinds of spices, which supply the lay cooks of the kitchen rich ingredients for their culinary imagination. I often make it my own mission to expose the house inmate to new and exciting flavours for the palate.
Take cardamon for example. This morning's experiment consisted of a a variation on a common Thanksgiving theme: pumpin pie. Adding a dash of cardamon to the crust turns into what tastes like a truck load of the "spicy, aromatic" Mid-Eastern seasoning. Pungent, I would add in the marginalia.
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