Summary

Ingredients

• 150 g suar, brown
• 1 handful flower leaves, dried from roses and / or buds
• 1 tablespoon mint, dried
• 1 teaspoon cinnamon
• 1 tablespoon cardamom pod (s), green

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Instructions

1. I use self-collected and self-dried petals and buds of vinegar roses (Rosa gallica). But you can also use other edible scented roses (or their petals). But it is important that you only use the petals or only the buds (without the middle part of the flower or bud!), Otherwise the spice can become bitter.
2. Pulp the kernels out of the cardamom pods and crush them in a mortar. Crumble the mint a little by hand. Then grind everything in a mixer (or in a mortar).
3. The spice is suitable for many desserts or sweets and gives them a touch of the Orient and summer - so e.g., semolina, buttered plait, rice pudding, yogurt, ice cream, etc. You can also sprinkle or roll in simple shortcrust biscuits or cookies while they are still warm. And whatever else comes to mind
4. So you can z. For example, simply stir some natural yoghurt with this sugar and sprinkle it with it and serve with a few pieces of fruit (melon, peach, etc.).