Hands-down the easiest way to increase flavor in whatever you’re cooking is working with fresh herbs and spices.  If you find the idea daunting, then this class is for you.  Not sure you can differentiate between parsley and cilantro? Not sure why you should use a whole spice versus a ground one? We’ll smell and taste, and teach you how to store them for minimal waste. Our menu will include Palestinian Baba Ganooj with Sumac, Quinoa Tabbouleh, Zanzibar Coconut Curry and Afghan Rice Pilau.