Cooking anything but the simplest of dishes will usually involve the addition of small quanities of (usually) plant material, often in dried form that dramatically change or enhance the flavour of the dish.
We're talking, of course, about herbs and spices.
There is an entire world of different spices out there although you may perhaps have only ever used one or two at home.
This course get you thinking about herbs and spices in a whole new way, identifying the different flavours and aromas, understanding what goes with what and discovering new flavours and combinations.
