This class is an introduction to the world of chinese spices. After this course, you'll be able to identify a broad range of typical chinese spices, as well as the extraction methods to get the most out of your spices.

We'll go through the basic spices of chinese cuisine and I'll introduce you to different ideas about how we can extract maximum flavour. The recipes shown are my own take on classic chinese dishes and as you'll see, I tweaked them here and there to make it easier for you to follow along.

First we'll take a look at the general theory and spices we'll use. For a general understanding of the mala flavour profile, we'll first prepare a fiery version of popcorn.

Then you'll learn how to prepare a delicious, fragrant chili oil, which we'll use to make ran mian, a street food noodle dish.

After that we'll combine the knowledge about dry spices and water extraction to make dumplings in fragrant soy sauce.

In the end, I'll show you how to make the worlds most delicious tofu, which we'll use to make a dish called mapo dofu.

Along the way I'll supply you with a whole repertoire of useful tips and tricks, as well as anecdotes about food :)