Carmencita participated in a training day at the Alicante Tourism Centre (CdT), geared toward students of the kitchen, dining room, and sommelier modules. In an intensive and rewarding session, students were able to discover how sensory analysis, and the creative use of spices can transform gastronomy.

The training was provided by Yolanda Quirante from the Gastronomic Application Department and Pablo Jurado from the R&D Department of Carmencita. Both shared their knowledge about the role spices play in creating dishes with identity, and how sensory innovation allows for the development of unique products that connect with new ways of consumption.

During the session, various spices were analysed, and the way their behaviour changes when cooked to allow the discovery of new aromas, flavours, and nuances was explained. Undoubtedly, one of the moments most appreciated by the attendees was the sensory testing, which allowed them to experience first hand the richness and complexity of the world of spices. The training not only offered technical knowledge, but also inspiration to pursue creativity in cooking.

At Carmencita, we continue to be committed to sharing our expertise with future professionals in the sector. Because we believe that flavour is learned, is practised… and is innovated.