the thing about somali custard is that D: my aunt adds cardamon seeds fml
(Seeds? Not pods? That’s really something… gets real sour.)
I still can’t get used to cardamom in (some styles of) Arabic coffee. But those who grew up with it, they can’t have it without cardamom. How to get this cardamon added Arabic coffee - it’s one thing I can’t really conquer.
Acquired taste thing - few of them - can become a very difficult hurdle.