In this part 2, we discussed a few spices, their benefits and how to use them in food. (In part 1, we discussed some vegetables). Everyone expressed how much they learnt. In order to get a good, informative discussion, I pick fairly uncommon spices/vegs, and I do select/invite guests who are chatty and of different backgrounds so the information is varied. Spices we discussed were: Cloves, Cinnamon, Star Anise, Tumeric/Saffron.
This time I had a mix of people from Malaysia, Ecuador, India, Canada, Japan, Vietnam, Malta or Sicily (I forgot). 1 had a spouse from Sri Lanka, and 2 were of mixed blood, so they had info from those countries. I had invited Afghanistan, Persian, Chinese, and Ukrainian, who could not attend.
We also had food using these spices, of course, as samples.
We forgot/missed the lucky draw, but the prizes were available, so I gave them to 3 who stayed to help tidy the room.
Since the guests expressed their excitement about having learnt something, I feel such projects can go on, as there is much more we can add to the same — vegetables/spices and discuss their benefits, how to use them, and sample cooking.
