Demystifying the Chilli Pepper: Hot and Tasty Pickles, Sauces and Oils
7 August 2021
In this class we will look beyond the heat of chilli peppers and get to know the culinary versatility and potential. You will be introduced to the basic types of chillies commonly available in local shops and how to convert these into delicious sauces, pickles and oils from different parts of the world.
You will learn a little about its fascinating history and impact on global cuisine, get to grips with understanding the different types of chillies, their flavour profiles, how to manipulate their heat levels.
This class is taught by William Jaggard.