Spices and herbs
Learn more about many kitchen classics
Nothing works in the kitchen without them - our trainees also learn this quickly. Spices and herbs are fundamental to all dishes and should be used in a variety of ways, according to the motto: "season first, then salt".
The students learn a lot about the colorful selection of herbs and spices not only in practice, in the training kitchen, but also in theory. Due to coronavirus, the year started in the home office. This allowed them to get creative at home and each develop a spice or herb for food science lessons and present it in a poster. The presentation was finally allowed to take place in person and was planned as a kind of museum.
Here you can admire the results and certainly learn a thing or two.
Class 45 wishes you lots of fun.
Our museum posters on various herbs and spices
Cumin
Also known as cumin, it has become an integral part of oriental cuisine.
To the poster
Chives
With its purple flowers, it is not only beautiful to look at for us humans, bees can also enjoy chives.
To the poster
Cardamom
A delicious, highly aromatic spice, and not just for Christmas.
To the poster
Nutmeg/Mace
A widely used spice that has also become an integral part of German cuisine.
To the poster
Coriander
A spice that divides the world: either you love it or you hate it.
To the poster
Garlic
Probably one of the most popular flavoring ingredients that can be used in so many dishes.
To the poster
Chili
Simply grow it on the windowsill and harvest it fresh yourself.
To the poster
Vanilla
Try the queen of spices not only in desserts, but also with meat or fish dishes.
To the poster
Basil
The classic of Italian cuisine, which also grows and thrives very well in the German summer.
To the poster
Mint
Perfect for the upcoming summer, it can be used for the preparation of any refreshing drink.
To the poster
Cress
Very easy to make yourself and so versatile and delicious.
To the poster
