A few hundred people came by our stand to enjoy the food and spices featured in our virtual exhibition. Since we were in Scotland, we were sure to offer the visitors homemade haggis, the recipe for which we detailed in a previous blog post. But there was also a much less adventurous option in the form of pepper nuts, which were baked by Graham Hardy himself. And for the culinary daredevils out there, our stand featured the scoville scale, which measures the spiciness of a specific kind chili pepper. Only a handful dared to taste the Jolokia chili pepper, which is the spiciest of them all.
|The Scoville scale|
|The Scoville scale and the corresponding spices. The plants in the background are, from L to R: Juniper, Turmeric, Lemon grass, Guinea pepper|
|A selection of spices|
And if you’re in the vicinity of Edinburgh at the end of March, you would do well to visit the Science on a Plate-festival, which runs from 31 March to 9 April. More info is found on the official website.
|The BLE-team prepares the BLE-presentation|
|Visitors were happy to come by.|
|A blind woman tastes one of the spices.|