About this Event
Spices give impact to our food and can make (or ruin) a dish, but what are they? Why do plants produce such flavorful compounds? It is mostly to discourage animals from eating the plant, but we didn’t take the hint. We will explore the botany of herbs and spices for the next culinary botany talk at Hill’s Kitchen. We will learn what plants (and plant families) key spices come from, and how the native ranges of these plants has affected world cuisine. For example, the mint and carrot families provide many important for spices. Did you know that the flavor of caraway and of spearmint come from (almost) the same molecule? We will learn how the customer preference for classic coke affected the Madagascar economy, and why spices and medicinal plants and poisons are often closely related.
As always, attendees will get a 15% discount to use in the store after the lecture.
Event Venue & Nearby Stays
Hill's Kitchen, 713 D Street Southeast, Washington, United States
USD 18.92
