British Society of Flavourists

 

The British Society of Flavourists was founded in 1970 to promote the interests of individuals working within the Flavour Industry - find out more about us...

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BSF/BSP Joint Lecture 2018

Joint BSF/BSP lecture 2018

Training Course

BSF Flavourist Training Course

Reservations for 2018 course being taken now - find out more


FlavourTalk

FlavourTalk 2018 Amsterdam

FlavourTalk Exhibition & Conference open for reservations - find out more

Food & Medicine
The Indian Curry


Aruveda medicine originated in India in prehistoric times and has used spice and herb based remedies for thousands of years to prevent and cure disease. Only recently have scientists had the tools to be able to investigate the long held myths and ‘old wives tales’ relating to these everyday food items and recent research has led to some extraordinary discoveries. The commonly held belief is that, in the Indian sub-continent, spices were used to mask the taste of off-meat. This lecture will explore the recent scientific discoveries relating to the spices commonly used in the Indian curry and make the case that their primary use was to protect health. The Indian curry turns out to be a delicious nutritional food but also a valuable source of health promoting phytochemicals.

 

THURSDAY, 18TH JANUARY, 2018

Impact Hub Kings Cross,
London N1 9AB


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