As any dedicated foodie knows, the use of spices is one of the most important factors in our culinary expertise and education.
So, how familiar are you with ajwain, asafetida, Australian wattleseed, bird’s eye chile pepper, black cumin (kala jeera or shahi jeera) or cassia buds?
Or, how about Cubeb pepper, culantro, fennel seed, Lucknow and Mediterranean fenugreek, grains of paradise, mastic resin, sumac, Thai cardamom or Turkish urfa pepper?
If some of these are unfamiliar, you can taste them and learn how to use them from a spice expert at the Unusual Herbs & Spices Class on June 20, at the Art Institute of San Antonio kitchen.
Leading the class is Aliza Green, a chef, author and president of the Philadelphia chapter of Les Dames d’Escoffier. She will present in-depth instruction and do cooking demonstrations. The class culminates in a tasting of dishes that use some of these spices.
Here’s the menu: Moroccan White Bean Salad, Ethiopian Lentil Stew with Berberé, Yogurt Mousse with Australian Lemon Myrtle, and Turkish Sekerpare.
Becker wines will be served to complement the food, and there will be door prize drawings as well.
The class, presented by the San Antonio chapter of Les Dames, is from 6:30-9 p.m. at the Art Institute, 10000 IH-10 W., Suite 200. The cost is $50. To sign up for this class, you may link here.