Course Detail: PER649 - Salt of the Earth and Pepper from the Grinder - NEW!

Discover the secrets behind two of the most sensational seasonings!

By providing a comprehensive understanding of salts and peppers, from their origins and composition to their culinary applications and quality considerations, participants will gain valuable insights to enhance their cooking skills and appreciation for these essential ingredients.

Course Highlights:
  • Cooking with Different Salts: We will explore the diverse range of salts available, from Himalayan pink salt to Celtic sea salt, discussing their distinct flavors, textures, and mineral compositions. Students will be educated about the origins of these salts, whether mined from ancient sea beds, harvested from evaporated seawater, or sourced from inland deposits. Finally, we'll review the significance of mineral content in salts and how it can influence both flavor and nutritional value as well as discuss contemporary concerns surrounding microplastics in sea salt.
  • Pepper Varieties and Usage: Did you know that most peppers derive from the same plant species, Capsicum annum? However, they vary widely in flavor, heat, and culinary application. Students will discover the impact of factors like ripeness at harvest, processing methods (drying, smoking, fermenting), and regional cultivation practices on pepper characteristics and receive practical guidance on using different peppers in cooking.
  • Quality Assessment and Shelf Life: Students will be imparted with essential knowledge on how to discern quality when selecting salts and peppers, including factors like color, texture, aroma, and moisture content. Proper storage techniques to maintain freshness and flavor will also be discussed. 
  • Interactive Tasting Experience: The educational experience will be enhanced as students sample various salts and peppers alongside complementary foods. Students will explore how different salts can elevate or subtly alter the taste of dishes, and how various peppers can add depth and complexity to culinary creations. Students will also participate in engaging discussions on personal preferences, flavor pairings, and innovative ways to incorporate salts and peppers into everyday cooking.

Lori Berndt is president and co-owner of The Olive Twist, Inc. and has been in the olive oil industry since 2010. She studies the in-depth world of olive oil by focusing on olive oil chemistry, tasting & sensory analysis, and through her close relationships with growers, importers, and olive oil experts.

 Session Information: 24FPER649

Schedule: Tuesday, November 5 (1 session)
Times: 06:00pm-07:30pm EST
Registration (Registration Deadline: 10/29/24) : $49.00


Name Additional Resources
Lori Berndt

Facility Detail

Purdue Fort Wayne Campus
PFW Campus - Room TBD
3000 E. Coliseum Blvd.
Fort Wayne, IN 46805