Spice it up.png

Do you love to cook? Do you like to try new flavors and recipes? We have just the thing for you! FCML is hosting a spice club. Drop by at the beginning of each month to pick-up your spice packet. Packets include information and history of the month's spice, recipes using the spice, and pre-measured spice for the recipes. Try the recipes out and meet back at the end of the month to discuss them!

Turmeric 

586e7acd01cb6586e7acd01d43.jpg

Saffron

saffron.jpg

Cardamom

vqntbfk7dh.jpg

All information and recipes for Spice it up! are from the A to Z World Food Database from World Trade press.

 

Turmeric is a rhizomatous tuber with tough, papery brown skin and bright, rusty orange flesh. As a spice, it is most often ground into an intense yellow orange powder with a mild, gingery aroma.

 

Featured recipes: Yellow Rice and Lawang (Turmeric Braised Chicken)

September 28   /   5:30-6:00 PM

Crocus sativus, or the saffron crocus plant, produces four flowers from which the stigmata are harvested as the spice saffron.
 

Featured recipes: Coming soon

 

October 26   /   5:30-6:00 PM

 

Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum. The former have pods that are small and green, while the latter have pods that are dark-brown. Growing on a tall evergreen plant, cardamom’s small seed pods have a papery outer shell that contain small, round black seeds.

Featured recipes: Coming soon

 

November 30   /   5:30-6:00 PM