This course will explore the spices from around the world, including their geographical origins, traditional uses, active compounds, botanical profiles, blending science, flavour release methods, and optimal food pairings. Special focus will be on the chemistry of the principal flavour compounds of each spice, the blending science, flavour release mechanisms used in culinary applications and food pairings. You will learn how creativity, nutrition, and science come together in natural harmony to shape bold, well-balanced spice blends.