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Due to feedback received from customers, we have now merged our spice blending class with a cooking class. Total time = 3 hours on certain Saturday's between 2pm -5pm, in Caloundra. Spend a fun filled afternoon learning about spices, blending two popular, flavoursome blends and then using those blends to produce a mouth-watering Sri Lankan curry with sides. Please click here to take you to our Combo Spice blending/Cooking classes. ** Anyone with a current Spice blending voucher (still in date), will be upgraded to one of our new Combo classes, at no extra cost. Expired vouchers will not be honoured. -
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All Spice is native to Jamaica and is used in a variety of dishes for seasoning, including Caribbean foods, curries, stews, meat dishes and desserts. A general all round spice seasoning. Considered a sweet spice, All Spice has one aroma that resembles that of nutmeg, ginger, cinnamon and cloves. An essential ingredient in Jerk seasoning and a favourite in sweet bakes, especially around Christmas time. -
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Amchur Powder is dried, unripe (green) mango. It acts as a souring agent in curries. Generally used in North Indian cooking, it can also be used for pickling, chutneys and soups. Chicken and Fish are enhanced by using Amchur when cooking. -
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Great to make Italian dishes, to make bread or sprinkled over sliced ripe tomatoes on toast! -
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An aromatic leaf used fresh or dried in cooking for their noticeable flavour and fragrance. Used to season casseroles, stews, pates and soups, this herb is very popular in many European cuisines. 7g -
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Caraway seeds are actually the fruit of a herb in the parsley family. It is commonly used in breads, soups and cheeses and has a very pungent aroma with a sweet but tangy flavour. 30g -
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Black cardamom pods give a smoky flavour and are mostly used in Indian and Sri Lankan cooking. They may also be an ingredient in Garam Masala, depending on each spice blenders individual recipe. Not to be confused with Chinese black cardamom which has a camphor like aroma and should not be substituted with. 20g -
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A common ingredient in Indian cooking, green cardamom has an intense aromatic fragrance. Whole cardamom can be bruised to flavour rice, curries and in the Middle East it is used as a spice for sweet dishes and flavouring coffee & teas. 20g
