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Consultation has concluded
Discover a new favorite spice with the Coronado Public Library! Each month, the Library invites the community to explore different spices used in dishes around the world. Registrants pick up the monthly spice selection at the Library, cook with it, and join other food enthusiasts in person or on Zoom to talk about what they made and their thoughts about the spice.
The program began in August of 2020 during the pandemic. The idea was to encourage Library patrons to do something fun, safely from the comfort of their homes, then gather virtually with all participant cooks to share what they prepared with the spice of the month and learn what others created. The first installment was fully booked at 25 participants just a couple of days after being posted. The classes fill up fast.
Spice enthusiasts may sign up for upcoming programs through the Library’s calendar by clicking on the event which can be found under the date. Now that health restrictions have eased, participants may attend a Zoom meeting with others or go to the Library to share what they made, what they liked or disliked about the spice, and plans to use it again.
Spices of the month have included Baharat, a popular Middle Eastern spice; star anise, a spice from a medium-sized evergreen tree native to northeast Vietnam and southwest China; Fenugreek, which is commonly found in curry, and cassia, also called also called Chinese cinnamon.
For the month of August, we will be exploring dried pandan leaves. All spices come pre-packaged with ingredients clearly listed on each packet.
Discover a new favorite spice with the Coronado Public Library! Each month, the Library invites the community to explore different spices used in dishes around the world. Registrants pick up the monthly spice selection at the Library, cook with it, and join other food enthusiasts in person or on Zoom to talk about what they made and their thoughts about the spice.
The program began in August of 2020 during the pandemic. The idea was to encourage Library patrons to do something fun, safely from the comfort of their homes, then gather virtually with all participant cooks to share what they prepared with the spice of the month and learn what others created. The first installment was fully booked at 25 participants just a couple of days after being posted. The classes fill up fast.
Spice enthusiasts may sign up for upcoming programs through the Library’s calendar by clicking on the event which can be found under the date. Now that health restrictions have eased, participants may attend a Zoom meeting with others or go to the Library to share what they made, what they liked or disliked about the spice, and plans to use it again.
Spices of the month have included Baharat, a popular Middle Eastern spice; star anise, a spice from a medium-sized evergreen tree native to northeast Vietnam and southwest China; Fenugreek, which is commonly found in curry, and cassia, also called also called Chinese cinnamon.
For the month of August, we will be exploring dried pandan leaves. All spices come pre-packaged with ingredients clearly listed on each packet.
Share Do you have a favorite recipe that uses jerk spice (June's spice)? on FacebookShare Do you have a favorite recipe that uses jerk spice (June's spice)? on TwitterShare Do you have a favorite recipe that uses jerk spice (June's spice)? on LinkedinEmail Do you have a favorite recipe that uses jerk spice (June's spice)? link
Discover a new favorite spice with the Coronado Public Library! Each month, the Library invites the community to explore different spices used in dishes around the world. Registrants pick up the monthly spice selection at the Library, cook with it, and join other food enthusiasts in person or on Zoom to talk about what they made and their thoughts about the spice.
This month's spice selection is jerk spice. Please add your favorite recipe that uses jerk spice below.
Share Do you have a favorite recipe that uses tamarind powder (July's spice)? on FacebookShare Do you have a favorite recipe that uses tamarind powder (July's spice)? on TwitterShare Do you have a favorite recipe that uses tamarind powder (July's spice)? on LinkedinEmail Do you have a favorite recipe that uses tamarind powder (July's spice)? link
Tamarind comes from a leguminous tree that bears an edible fruit. The tree is indigenous from eastern Africa. It now grows all over tropical parts of the world. Today, India is one of the major producers of tamarind, but it also grown in Thailand, other Asian countries, Mexico, and the East Indies. It is used in tropical cuisines around the world. The fruit comes from pods that look like fat, dark brown broad beans. Inside the pods are a sticky reddish-brown pulp. This pulp can be made into a paste or powder.
The pulp has a very distinct tart, sweet, fruity flavor that is used mainly as a souring agent in food, especially in Indian and Thai cooking. The powder is made from dried and grounded pulp. It can be stirred into any dish to add a hit of tartness, but it will not be as strong as fresh pulp or tamarind concentrate. In India, tamarind is used in curries, dals, and chutneys. In Thailand, it is used in soups, sauces, and curries. Tamarind goes well with fish, seafood, and dates. It can be used in both sweet and savory dishes and makes refreshing drinks. Tamarind is one of the ingredients in Worcestershire sauce. For a quick snack, sprinkle some tamarind powder on roasted peanuts.
Share Do you have a recipe that uses nigella seeds? on FacebookShare Do you have a recipe that uses nigella seeds? on TwitterShare Do you have a recipe that uses nigella seeds? on LinkedinEmail Do you have a recipe that uses nigella seeds? link
