Herbs & Spices: The Vital Essence of Cooking Art.

A workshop on Herbs & Spices has taken place at THE HOTEL SCHOOL campus. It was organized by the Organising Committee and fellow budding chefs and enthusiastic students under the leadership of Chef Mohit. This event showcased a large selection of herbs and spices followed by presentations by senior and junior chefs. Apart from showcasing the variety and importance of herbs and Spices Medicinal Value was given prime importance. The event provided a platform for future chefs to gain a deeper understanding of the use of herbs and spices in different cuisines, such as Indian, continental, and oriental as every good thing has an end. The program also ends with the plantation of herbs on the campus. 

The herbs and spices used in this event are as follows:

Continental Fresh Herbs 

Basil, Cilantro, Dill, Mint, Oregano, Parsley, Parsley curly, Rosemary, Sage, Thyme,  Kale, Arugula, Bok choy, Watercress, Fennel green, Lettuce, Celery, Chives, Beet green, Leeks, Lemon Grass, Lola roso, Salata leaves.

Continental Dry Herbs

Oregano dry, Garlic powder, Onion powder, Dry parsley, dry rosemary, Dry thyme, Dry basil, Bay leaves, Paprika powder, Nutmeg, Red pepper flakes, Cayenne powder, Thai ginger, white pepper whole, cordyceps militaris. 

Indian Spices:

Red chili, Turmeric, Coriander powder, Cumin powder, Salt, Carom, Nutmeg, Mace, Clove, Black pepper, Green Cardamom, Coriander seed, Black cardamom, Dry ginger, Garlic, Asafoetida, Fenugreek, Mango powder, Bay leaves, Cinnamon, Fennel curry leaves, Black mustard, Yellow mustard, Onion seed, jaggery, Tamarind, Kasoori methi, Caraway seed, etc.

Overall, the workshop provided valuable insights into the use of herbs and spices in the culinary world and helped aspiring chefs gain hands-on experience in the field.