Spice School


Lesson 1: Black Pepper Facts

Peppercorns are actually a tiny fruit, the drupe of a flowering climbing vine known as piper nigrum, grown in tropical regions, native to the Indian subcontinent and in Southeast Asia.


Lesson 2: Paprika Facts

Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.


Lesson 3: Cardamom Facts

Cardamom is a spice that comes from the seeds of various plants in the ginger family. This spice is native to Southern India, and is also grown in Guatemala.


Lesson 4: Garlic Facts

Garlic is a species in the onion genus, Allium, and is native to Central Asia. It’s close relatives are the onion, shallot, leek and chive.


Lesson 5: Turmeric Facts

Turmeric is a rhizomatous herbaceous perennial plant member of the ginger genus, native to tropical South Asia.


Lesson 6: Onion Facts

Many archaeologists, botanists and food historians believe onions originated in either Central Asia or Iran and West Pakistan. Most researchers agree the onion has been cultivated for over 5,000 years. 


Lesson 7: Chili Pepper Facts

Chili pepper is a perennial and a genus of flowering plants in the nightshade family Solanaceae, which is native to tropical America.


Lesson 8: Cumin Facts

Cumin is native to the Middle East region of Asia. It’s a small, flowering, herbaceous plant belonging to the Apiaceae family of the genus Cuminum.


Lesson 9: Ginger Facts

Ginger is flowering plant that traces its origins back to Southeast Asia. It belongs to the Zingiberaceae family and is closely related to turmeric, cardomon and galangal.