Small Group Workshop: 'The Wide World of Tart Spices'

Pucker up! Your spice cabinet should include some tart spices. Amchoor (dried green mango), Omani dried limes, li hing (sour plum), sumac and hibiscus are five we use for their sour powers. We rely on them to brighten spice blends and dry-brine mixes. We also turn to them when we want the kick of citrus juice or vinegar but none of the liquid—because it’s frustrating to perfectly fry fish only to render the crust a soggy mess with lemon juice. Sour spices are the solution. Plus, some of our go-to tart spices, like Omani dried limes and li hing, are made from fermented fruit so they also carry a big umami punch, making these spices powerful dual-acting ingredients. Others, like sumac and hibiscus, have very complex red berry flavors that also means they shine when used solo. In this Small Group Workshop, limited to 25 people, we will explore these five sour spices. We’ll consider using them whole and ground, in combination with other spices and in fully developed recipes. You can expect to build your own spice blends, experiment with tasting exercises, make multiple versions of our Tomato-Herb Salad with Sumac and steep a refreshing hibiscus tea with cinnamon, fresh ginger and allspice.