SPICE TRIP. THE SHOW

In Spice Trip, a six-part TV series for More4/Channel 4, Stevie and his friend and co-presenter Emma Grazette set off, backpacks jangling with cooking utensils, on a voyage to learn more about spices from the world’s greatest experts – the people who grow them and use them every day.

While exploring chillies in Mexico, cloves in Zanzibar, nutmeg in Grenada, cinnamon in Kerala, cumin in Turkey and black pepper in

Cambodia, Stevie and Emma harvest the fresh spices on plantations, cook in local kitchens and discover how they are used in other cultures (and underused in ours). They are inspired to cook dishes of their own, showcasing simple and unexpected ways to use the spices.

The history of the spices is also touched upon, how they were once worth more than their weight in gold and how the spice trade shaped the world we know today.

  1

CHILLIES. MEXICO

In Britain, we think of chillies as hot, but in Mexico they are as varied and complex as wine.

  2

CLOVES. ZANZIBAR

Cloves were once one of the most expensive commodities on the planet, but these days are often neglected and misunderstood.

  3

BLACK PEPPER. CAMBODIA

Black pepper is the world’s most commonly used, yet underappreciated and misunderstood spice.

  4

NUTMEG. GRENADA

In Britain we occasionally sprinkle nutmeg on rice pudding, but in Grenada the spice is so ever-present it features on the national flag.

  5

CUMIN. TURKEY

In Britain, 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.

  6

CINNAMON. KERALA

Stevie and Emma visit the southern Indian state of Kerala, where many families grow cinnamon trees in their gardens and use the spice with fish, fruit, curries, and as an offering to the Hindu gods. 

SPICE TRIP. THE SHOW
In Spice Trip, a six-part TV series for More4/Channel 4, Stevie and his friend and co-presenter Emma Grazette set off, backpacks jangling with cooking utensils, on a voyage to learn more about spices from the world’s greatest experts – the people who grow them and use them every day. While exploring chillies in Mexico, cloves in Zanzibar, nutmeg in Grenada, cinnamon in Kerala, cumin in Turkey and black pepper inCambodia, Stevie and Emma harvest the fresh spices on plantations, cook in local kitchens and discover how they are used in other cultures (and underused in ours). They are inspired to cook dishes of their own, showcasing simple and unexpected ways to use the spices. The history of the spices is also touched upon, how they were once worth more than their weight in gold and how the spice trade shaped the world we know today.
1

CHILLIES. MEXICO

In Britain, we think of chillies as hot, but in Mexico they are as varied and complex as wine.

2

CLOVES. ZANZIBAR

Cloves were once one of the most expensive commodities on the planet, but these days are often neglected and misunderstood.

3

BLACK PEPPER. CAMBODIA

Black pepper is the world’s most commonly used, yet underappreciated and misunderstood spice.

4

NUTMEG. GRENADA

In Britain we occasionally sprinkle nutmeg on rice pudding, but in Grenada the spice is so ever-present it features on the national flag.

5

CUMIN. TURKEY

In Britain, 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.

6

CINNAMON. KERALA

Stevie and Emma visit the southern Indian state of Kerala, where many families grow cinnamon trees in their gardens and use the spice with fish, fruit, curries, and as an offering to the Hindu gods.