LLFW 425 - Spices

Can't tell cumin from coriander? Or maybe you'd like to know what goes into that aromatic Indian curry. Whatever your spice knowledge, you'll leave this class with a new appreciation for the power of dried spices. Students will observe how to buy, store, and use everything from asafetida to nigella seeds in this fragrant class and see how the spices go from the pantry to a finished dish they will sample. Cuisines include: Indian, Middle Eastern, and Mexican. This demonstration class requires 48-hour advance registration.