From the spice gardens of Mexico, Zanzibar, Cambodia, the Caribbean island of Grenada, Turkey and India; hosts Chef Stevie Parle and professional spice blender Emma Grazette draw inspiration and learn authentic recipes from people who have been growing and cooking with spices for generations.
Discover how you can transform a simple dish from mundane to sensational with a humble spice in Spice Trip airing Monday to Friday at 10 pm on TLC.
In Spice Trip, award-winning Chef Stevie Parle and spice expert Emma Grazette are the ultimate food tourists who take viewers on a vibrant spice-filled journey around the world to discover the secrets of six essential every day spices that include chillies, cinnamon, cloves, black pepper amongst many others. While Stevie cooks up amazing food, Emma concocts therapies, beauty treatments and teas using her find of potent spices. Spice Trip brings stunning budget-friendly holiday destinations, fresh insights into the world’s most magical ingredients and delicious colourful recipes.
Rahul Johri, senior vice president and general manager – South Asia, Discovery Networks Asia-Pacific, said, “TLC is presenting yet another refreshing and exciting theme to Indian television. Spice Trip will demystify spices for the viewers and change the way they are used in everyday life.”
There are no posh hotels and no TV chef luxuries as Stevie and Emma do things the authentic way – with their backpacks clanking with cooking utensils, climbing nutmeg trees, chopping down cinnamon bushes and digging up ginger roots. But despite the labourious work they go through, it all becomes worth it as Stevie and Emma learn from the real experts who grow spices and use them in their day-to-day lives.
Follow the aromatic trail in these following episodes of Spice Trip:
Chillies – Mexico
Award-winning chef Stevie Parle and professional spice blender Emma Grazette heads to Oaxaca, where chillies go back 7,000 years and every local is an aficionado. In the vast Abastos Market they discover some of the 150 regional varieties. Whether fresh or dried, fiercely hot or smokily subtle, each type from chipotle to habanero has a different role to play in food. Inspired by local home cooking they create a fresh and mild Chilli Fish Stew, Smokey Pork and Slaw and a sexy Chilli Chocolate Cake with Tequila and Salt.
Cloves – Zanzibar
Once one of the most expensive commodities on the planet, cloves are often neglected and misunderstood in our home cooking. Hosts Stevie and Emma are on a mission to learn more from the people that grow them and use them every day, so they travel to Zanzibar in the Indian Ocean to re-discover the magic of cloves, the dried buds of an evergreen tree. Inspired by Zanzibari cooking, they find new ways of using the spice and create a delicious Mulled Wine Ox-tail Stew; Orange, Clove and Polenta Cake and Grilled Fish with Hot Fruit Salsa.
Black Pepper – Cambodia
Did you know that black pepper is the world’s most commonly used and misunderstood spice? In a journey through Cambodia, where it is considered the King of Spices, Stevie and Emma discover the berries of the pepper vine have much more to offer our cooking at home. They’ll learn how residents of the ex-French colony uses black pepper on Gallic-influenced street food, meet farmers who are re-establishing the champagne of peppers, Kampot, and spend time with chefs who are regenerating the Cambodian food culture by popularizing traditional black pepper dishes including a tarantula dish which is a local delicacy. Along the journey, Stevie and Emma create a Fiery Chicken Curry; Green Peppercorn Prawns and a delicious Strawberry and Pepper Ripple Ice Cream.
Nutmeg – Caribbean island of Grenada
Stevie and Emma head to the Caribbean island and learn that the island’s main export, dubbed “liquid gold” by locals, is believed to add more than just flavour to food. Grenadians not only use nutmeg daily in food, it also symbolises national pride, virility and even life itself. Inspired by the local cooking, Stevie and Emma create Nutmeg Roast Chicken with Squash and Spinach, firey Jerk Spiced Pork and creamy Buttermilk Puddings with Honey Nutmeg Peaches. They also join in when the whole island parties in celebration of Olympic gold medalist Kirani James and realise why Kirani kissed the nutmeg emblem on his shirt when he won his 400 metre race in 2012.
Cumin – Turkey
We know cumin as a spice used in curries and kebabs, but in Turkey it flavours everything from pizzas to delicious pistachio and honey-soaked pastries. In Istanbul, Stevie and Emma explore Europe’s biggest spice market before discovering new ways to cook with cumin from the city’s King of Kofta. Heading east across Anatolia, the hosts join women workers in the cumin harvest under the beating sun and experience the extraordinary hospitality of the local village. Inspired by the journey, Stevie and Emma cook Turkish Pizza, Steak with Grilled Vegetables and Cumin Yogurt and a delicious Pistachio Rose and Black Cumin Cake.
Cinnamon – Kerala
Back in Britain, Stevie and Emma know cinnamon as the spice that gives apple pies that dash of flavour. But this time, they head to Kerala, India to learn how widely used cinnamon is – from using it with fish, fruit and in curries to the ancient Auvervedic system of medicine to serving it to Hindi gods, cinnamon trees can be found in gardens of many families. Along the way of their journey of discovery, they use cinnamon to cook delicious Braised Chicken with Preserved Lemons, Ricotta and Cinnamon Hotcakes and a mouthwatering Keralan Fish Curry.