Schedule - Spice Appreciation
SPICE APPRECIATION WORKSHOP
Spices come in different forms - fresh, ripe, dried, broken, powdered etc. which contributes aroma, taste, flavour, colour and pungency to food, rather than a lone food seasoning factor. Spices may be either bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops. They are well known as appetizers or preservatives and many of them have rich medicinal properties and are used in pharmaceutical, perfumery, cosmetic products, religious rituals etc.
If you don't know who or what fenugreek is, and bay leaves and mustard seeds leave you quite confused, the Spice Appreciation Workshop is just for you.
Learn how to recognise the myriad of both pungent and delicate spices and herbs, where they come from, and what to do with them, by touching, smelling and tasting these flavourful ingredients yourself. Discover their ideal use and differences in the cooking process, how to combine them for the best results. The workshop also unearths medicinal remedies and folk tales, that all began at Grandma's spice rack.
Date: SATURDAY 14 FEBRUARY 2009
Time: 11.45 am – 1.15 pm
Fee: $30/-
