The ‘history of spices is the history of trade’. In this class you will learn both the history and how to use spices in your cooking. The session will start with an introduction to spices including cinnamon, cardamon, turmeric, pepper, ginger, glangaal and we will also highlight herbs/seeds used with spices for different cuisines. You will prepare a three course meal which will be eaten at the end of the session.
- Chermoulah & chermoulah chicken – chermoulah is a marinade and relish used in North Africa
- Green Thai Curry Paste & Green Thai Vegetable Curry
- Za’atar – a Middle Eastern herb/spice mixed served on flat breads and used generally on food
- Cinnamon and cardamom buns (demonstrated by Charlotte)
You will eat a final meal of the food prepared with a glass of wine/non-alcoholic alternative. Leftovers can be taken home.