Spice appreciation master class 2021

Where did the spice trade start from was it the silk route, or was it with the discovery of the shores of the Malabar coast?

Spices have travelled with empires, conquests and voyages, making their home in lots of different cultures and countries. Did you know that chillies are not indigenous to Indian food? Or that Sichuan pepper is not really a pepper?

Join Himanshi Munshaw Luhar for a spice appreciation master class. In this session, we will help you learn about the origins, flavours and benefits of a selection of spices from around the world and give you tips on how to use them in your cooking.

Spices covered in the class include [subject to change]:

• Turmeric powder

• cumin seeds

• mustard seeds

• cinnamon sticks

• star anise

• green cardamom pods

• chilli powder

• Sichuan pepper

• cloves

• coriander seeds

• black pepper

• nutmeg

• whole dried chillies

• wattle seed

You are welcome to have these spices on hand for smelling and tasting but it is not essential. Please note, there will be no cooking of spices in the class.

This event takes place online via Zoom.