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Award-winning chef Stevie Parle and professional spice blender and chef Emma Grazette are embarking on a vibrant, colourful and spice-filled journey around the world.
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Chillies - Mexico
60 min
In Britain, we think of chillies as hot, but in Mexico they are as varied and complex as wine. Stevie and Emma head to Oaxaca, Mexico, where chillies go back thousands of years and every local is an aficionado. In the vast Abastos market they discover some of the region's 150 different varieties. Whether fresh or dried, fiercely hot or smoky and subtle, each type of chilli from chipotle to habanero has a different role to play in food. Stevie and Emma create a mild chilli fish stew, smoky pulled pork and a chilli chocolate cake with tequila. Their journey takes them to meet chilli farmers who play music to their crops, a Zapotec cook with a recipe handed down from 500BC and a guardian of the nation's best kept culinary secret, mole negro.
Cloves - Zanzibar
60 min
Stevie and Emma travel to Zanzibar to rediscover the magic of cloves. They make a mulled wine oxtail stew, and orange, clove and polenta cake, and grilled fish with hot fruit salsa. Cloves were once one of the most expensive commodities on the planet, but these days are often neglected and misunderstood. They find themselves in a cultural melting pot; the Portuguese, Omanis, British and Indians were all involved in the spice trade and each nation had its influence on the architecture and food in Zanzibar. Exploring the alleyways of the old colonial capital, Stonetown, and fishing in crystal clear waters, they discover how locals use cloves. On the island of Pemba they find plantation workers who harvest their crop forty feet in the air in the company of fierce biting ants.
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