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Exploring The Spice Route
Exploring The Spice Route
Exploring The Spice Route
Exploring The Spice Route

Homemade spice blends, world recipes, obscure spices and a bit of fascinating history feature on this exciting course that’s all about learning how to cook with spices from around the world. 

Course Details

The Spice Route was a trade route through North East Africa, Asia and Europe; over this trade wars were fought and lands were claimed in a bitter rivalry between Portugal, France and England. Long before this, spices had been used in cookery and medicine but it was the race to acquire spices for medicinal and culinary use that brought many of the spices we use today to our kitchens. 

The vibrant history of the spice trade has shaped the world and the way we cook today. We’ve always been fascinated by spices, so we’ve created this course to explore the history and use of spices through a day of demonstration and hands-on cookery.

  • We’ll create our own Middle Eastern, Indian and Chinese spice blends so you no longer have to buy from the store
  • We’ll use whole spices such as cardamom, saffron, cinnamon, pepper and nutmeg.
  • We’ll use some of our favourite obscure spices such as black cardamom, long pepper, sumac, kolongi and mace
  • We’ll show you how to get the best from your spices, including how to prepare, store and cook them and ideas for how to spice up your cooking.

You’ll learn to make a variety of dishes including 

  • Persian Jewelled Biryani
  • Fragrant Indian Aubergine cooked with Cardamom and Cinnamon
  • Za’atar spiced Pulses
  • Sumac Roasted Seasonal Vegetables
  • Chinese Five Spice and Pepper Tofu
  • Fresh Spiced Flatbreads with Chutney
  • Real Gingerbread to finish

This course is perfect if you want to feel confident about knowing your cumin from your cardamom and want to use whole spices rather than shop bought spice blends. 

At the end of the day, we’ll share a meal of all that we have cooked served with organic wines and fruit juices. There will also be lots of opportunities for tasting throughout the day, plus Masala Chai and lunch.

You will leave the class with a recipe pack including a brief history and glossary of all the spices used during the day.

Time: 10am - 4.30pm

The food was a real surprise. I have never had paneer or tofu and wasn't sure. But now, wow - I could not have been more surprised and delighted at how nice the end result was.

I thoroughly enjoyed it all. The tutors were great - they were friendly and very knowledgable

The spices when baked and ground are wonderful. The smell really hits you.

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Dietary Suitability
  • <p>Vegan</p>
  • Dairy Free
  • Wheat Free
  • Soy Free

We will happily cater for those who are vegan, gluten-free or have other special dietary requirements. Please let us know ahead of time so we can plan accordingly.

Skill Level
  •   Intermediate