Kava has long become a vital ritual for many of us. Moreover, each region has its own traditions and original recipes for preparing the drink. WomanEL recommends expanding your horizons, savoring local varieties of kavi and getting to know a new culture in your skin.
ContentClose SkhidEthiopiaIndiaTurecciaItalySwedenUSA 
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In Arab countries, it is customary to drink kava with cardamom, nutmeg and cloves. It is important that eating kava with this spice awakens the most subtle senses and stimulates creativity.
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Drink kava only from porcelain or ceramic dishes, in a quiet environment, without study for nothing.
Ethiopia< /h2>
Fatherland Kavya has a lot of its own traditions, which we remind you of. The oiling of the cavoy grains is always entrusted to the youngest woman in the family. Try it on a special greasy frying pan – Baret Metad.
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The whole ceremony is based on the chant. A traditional kilim is laid out on the underside, on which to place a coffee table with a wooden table and small portico cupcakes. Drain the kavnik into a sliver of hull, so that the thick stuff settles to the bottom. As a snack, it is served with barley and peanuts.
India
In India, special respect is attached to the position of the cup from the pot from which the kava is poured. It’s important that whatever you get up for, you’ll be better off drunk. Indians like to add milk and spices such as cinnamon, ginger and cardamom to kava.
Turecchina
Turkish kava is prepared in Turkey on baked pastry. Drinks are served in small fillizhankas with Turkish delight or candied fruits and peas. Always bring a bottle of water, which you need to drink before tasting, in order to cleanse the receptors of delicious tastes.
At the bottom of the pot, you will always lose cava grounds, which have their own special purpose ̵ 1; The magician on the cavoy thicket started to go away. In some cafes you can turn to a fan, which is often included in the brewing cup of coffee.
Italy
Italians prefer to drink traditional espresso. According to tradition, the espresso is drunk in one gulp, and the ideal brewer will have foam on top of the aromatic brew. Cava in Italy is the most important part of everyday etiquette.
To brighten the taste of the stench, add a squeeze of lemon. It is clearly visible and mixed with the song. The taste of kava comes out to be specific, the water has a slight sourness. If you love lemon, then cava in Italian will definitely suit you.
Sweden
In Sweden, the name for the drink is called “kaffeost” (cavo cheese). Chornu kava is topped with a small amount of Lapland syrah, which gives the drink a creamy texture. Syrd can be either sweet or salty, so the skin can be matched with a rich taste.
USA
In America there is also a tradition. Vaughn adds extra cocoa to the cup of cava. Drink playing with balls and call it “mocha.” The first thing to do is pour cocoa and milk into the container. Kava is poured from the top.
After the eggplants, add cinnamon or grated chocolate to the cup. If you want this kind of cava in European countries, in bars and cafes you need to indicate the name “moccacino”.
Previously, we talked about 3 ideas on how to separate the malt from the cava with the original flavor.