July 31st
2006
"Anybody seen the rose petals?", "Mace, where again?", "Didn't you just take the saffron?", "Can you pass me the ground lime please?" and so on. Almost two dozen people, a lot of quick hands, a giant jumble, everyone looking out for their spices...
Another hot night, it seemed like we weren't getting a break any time soon. At this point I think everyone was and is kneeling for a little change in weather - phew. A few weeks back Sebastian asked us if we wanted to join him and small group of food writers from the Food Editors Club Germany, PR agents and foodies in general for a spicy event.
We were pondering over our response, debating back and forth, pros, cons - no, seriously, I think by the time Sebastian had released the send button, he already had our reply in his inbox. I was beaming from ear to ear, having a personal preference for Asian food in general and preparing curries quite often, an event about spices was so right up my alley!
So here we were, round about 20 people on a muggy night in a room a little larger than our kitchen - cozy! Speaking of the location, the event was actually held at KinderKüche a wonderful place for children to take the first steps into the culinary world.
Some of the participants we already knew either from visiting their blogs, past events or otherwise, the majority however we hadn't seen before. The easy thing about meeting other foodies is that right off the bat there is a common interest that connects. What a great start into the night, a little socializing here and there, the one or other chilled drink and an ever so inviting scent of spices in the air.
The event was split into two parts, one in which Bettina Matthaei gave a brief introduction to all the various spices on the table, shared a bit about their backgrounds and how they would be used and processed by her. She highlighted the importance of the quality of the raw material and the prompt finishing. Bettina not only runs a spice shop, Bettina is also the author of various cookbooks. She's a great example of someone who made her passion her profession. And following her vocation, she gets to travel around the world, recently returning from a trip to La Réunion and Madagascar researching vanilla and more.
The rich flavor and aroma of the spices (ground rose petals, cardamom, cumin, coriander, ginger, nutmeg, turmeric to name a few) sitting right there in front of us was proof enough. This first part was concluded by a practical exercise where we used both, given and tested recipes for mixtures as well as our common sense and creativity to come up with our own concoctions. Out of the many provided blends such as couscous mix, arabian coffee spice, lime curry, Levantine pepper mix, my personal favorite was hot vanilla, consisting of Bourbon vanilla, black pepper and cardamom.
The second part of the evening was all about putting theory into practice. The various spice blends found their way into a multi course dinner (some dishes where served together):
leaf salad & fruity vinaigrette (persian rose spice blend)
baguette with curry-butter (lime curry)
hot tomato soup (hot cinnamon)
arabic meat balls (baharat blend)
couscous (ras el hanout)
carrot sticks (orange-chili-salt)
apricot sauce (hawayij)
marianated melon cuts (hot vanilla)
espresso (arabian coffee spice)
A truly delicious night, allowing us to take home new impressions and ideas, which for sure will -in turn- find their way into our (not only) Asian cuisine. Guess what we'll have on the table tonight: Lime Curry, of course!
Oliver
what a great place for children to get their first "taste" in the culinary world. and what a nice event to get introduced into the many different spices of the world!
Just discovered your website. Your photography is amazing and the recipes make me hungry! The spice event sounds like a lot of fun, I haven't heard of something similar before.
Aaah, that sounds indeed as very nice evening! I wish there were events like that here in Holland! (well, maybe there are - to be honest, I haven't yet searched for them...)
The list of things you made that evening sounds so deliciously spicy! Hope you'll post the recipe for that lime curry!
Everytime I return to your site, there's something new and inspiring. I've been to wine tastings before, but spice events? Wonderful idea! And I'm curious: what's your favorite spice? Keep up the great work!
Hot Vanilla klingt abenteuerlich! Wobei es ja Leute geben soll, die auf Erdbeeren mit Pfeffer schwören, vielleicht muß man es mal ausprobieren. Schade, dass ich in einer kulinarischen Wüste lebe, von Gewürz-Events kann ich hier nur träumen!
[...] wegen eines „very long lunch” vor der Kamera der Podcast-Kollegen von delite fun cooking (sehr bald mehr dazu) musste meine Mittagessensküche für heute kalt bleiben. Wer jetzt (es ist kurz vor sechs) trotzdem noch Hunger hat und wem dabei nach noch mehr Vernetzung ist - hier der Bericht einer verschwitzt guten Pastaparty (als Nachfolger der Pizzaparty) in der Küche von delicious:days am Freitag vor einer Woche und als Zugabe noch zwei Beiträge ausnahmsweise zu einem in der letzten Woche in meiner Büroküche vorbereiteten großen Abendessen rund um Gewürze bei d:d und dinnerscout.de. [...]
Spice event is such a good idea! We have cooking classes, wine tasting, cheese smelling, why not spices? Learning to use spices can be so beneficial to health too. Wish we had this in Paris. What is arabic meat balls like? Is there a lot of cumin?
mmm I can smell all these wonders from here !
wow. That sounds like so much fun... getting to play with (and photograph!) all those spices. Sounds like some intriguing combinations. Beautiful post!
Obwohl ich in München lebe, wusste ich nicht, dass es sowas wie die Kinderküche hier gibt. Vielen Dank für den Tipp, das perfekte Geschenk für mein Patenkind!
This website is too beautiful. Really. Every week I am blown away by the stunning photography.
A spice event, what a neat idea! I can think of countless variations with the more common wine, chocolate or cheeses testings. "Persian rose spice blend" sounds very intriguing and so does your favorite the "hot vanilla". I guess, I will have to place an order there.
Sounds like such a fun event! Wish we had that in Los Angeles!
Lovely Munich, we are coming!!!
wow! i've been to spice talks before, but have never been allowed to create my own spice mix! and i count myself lucky to call a bag of yours my own now, can't wait to try it ou!
[...] Ehrlich gesagt – die Folge 8 mit Schnitzel und Kartoffelgratin aus „Wie koch’ ich…?” war nicht mein größter Brenner in der Delite-Serie, was vor allem damit zu tun hat, dass ich die Rezepte ja ganz gut kenne. Dann aber freute ich mich kurz vor meiner Londonreise über ihr Special (Folge 13) zu dieser Stadt und wollte auch so was machen: Wir laufen rum, kaufen ein und reden, dann wird gekocht. Das haben wir dann letzten Montag gemacht: ein Frühstück im Süß Sauer Salzig eingelegt (Mutprobe – Außerhausfrühstück ist für mich schlimmer als Brunch), viel Spaß im Gmiaskastl gehabt und dann ein klassisches Lammcurry mit Tomaten und Nektarinen gekocht, weil es so schön indisch-englisch ist, weil die Combo Thai-Currypaste+Kokosmlich eh viel zu überschätzt wird und weil ich noch ordentlich 1001-Limettencurrypulver von der Spice Night in der vorletzten Woche in der Tasche hatte. [...]
I am (lime) green with envy! What a marvelous experience. Thank you for sharing the story and the beautiful photographs.
I also have two questions:
1. What goes into Levantine pepper mix? I
2. Did the event hosts provide you with anything to cleanse your palate or your nose? I'm wondering how you kept your senses from becoming overwhelmed with so many scents and tastes around. (I have a vision of a room full of very happy, very sneezy people!)
Shaula, The Levantine pepper mix consists of black pepper, pimento, paprika, cinnamon and nutmeg. The mix is not overly spicy (hot) and goes well with e.g. braised lamb, recipes including tomatoes, egg plant and rice.
WOW, Nicky. Imaginging that mixture with eggplant is literally making my mouth water. Thank you so much for the explanation.
Oooh a spice party (must not drool on keyboard). I would love to see a recipe for curry butter. That just sounds ummm delicious!