Spiced Trips

We all have a few spices in our cupboard. Maybe forgotten, bought on a whim and never used. It’s a shame because each spice has a centuries-old history, its own characteristic and generally, uses and benefits that can transform a simple roast chicken into something wonderfully exotic and fragrant. It is with these ideas that Stevie Parle, chef and owner of Dock Kitchen in London, and Emma Grazette, professional spice blender and chef herself, embarked on a worldwide tour, touching the 6 countries where the 6 most important spices are produced.

The outcome of these travels is an interesting TV series, broadcast in January on Channel 4, and a colourful and rich book (with more than just recipes), both named Spice Trip. In each episode Stevie and Emma went beyond the tourist trail and spent a few days with the locals, often in remote areas reached on rickety transport. This way, they were really able to taste the native culture and how this is intrinsically linked to the local spice.

We meet up with Stevie at the Dock Kitchen, during an evening dedicated to Mexican food. The Central American country is one of the areas visited by the pair, in search of the perfect chili. Followed by India (Keralan cinnamon), Cambodia (Kampot pepper), Grenada (nutmeg), Turkey (cumin) and Zanzibar (clove). Stunning regions full of atmosphere, but often marked by a cruel history (such as Cambodia) or extreme weather (such as Grenada). The two chefs met those who have reacted against adverse fate with the help of the spices and their farming and trading. Emotional was the encounter with a young brave lady who managed to replant the kampot pepper plantation destroyed by the Khmer Rouge’s regime in the 70s, restoring her family’s farm and giving work to many local workers.

We ask him what was his favourite part of the whole trip, if any. He replies: “I always love meeting producers; it adds a lot the flavour of the products. Having people, faces and stories to think about when cooking with and eating certain ingredients is a great joy to me”.  At the moment there is no firm plan for a second series, but if there was Stevie would love to be looking at saffron in Iran, ginger in Thailand, star anise in china, allspice in Jamaica and turmeric in India.

“Yet – he adds - there are dozens of fantastic options and a lot of it depends on season and what great stories we can find surrounding the spice”. For example, black pepper is grown in huge quantities in Brazil, but Cambodia was far richer in stories and history associated with the spice, so they chose to go there. Finally, we ask Stevie which one, amongst the sheer number of flavours and spices available, is the one he could never cook or eat without. He has no doubt: chili.

The Dock Kitchen
Portobello Docks
342–344 Ladbroke Grove
Londra, UK
+44.(0)208.9621610
reception@dockkitchen.co.uk
Average price: 45 pounds excluding drinks