Scent of Spices | A Blind Aroma Identification Challenge
The Department of Hospitality and Event Management at PES University recently hosted an engaging event titled “Exploring Indian Spices: Origin, Characteristics, and Identification” on January 7, 2026, at the Tech Park, 5th Floor. This immersive session was designed to deepen students’ understanding of Indian spices and their significance in regional cuisines.
About the Event
The program began with an introduction to the rich heritage of Indian spices, exploring their geographical origins and cultivation regions. Students learned about the unique characteristics of spices—aroma, flavor, color, and culinary applications—alongside insights into how these spices are grown, harvested, and processed.
The Highlight: Blind Aroma Identification Challenge
A key attraction of the event was the blindfolded spice identification activity, which tested participants’ sensory skills by challenging them to recognize spices using smell and touch alone. This hands-on experience encouraged students to rely on their olfactory senses, reinforcing the importance of ingredient knowledge in culinary and hospitality operations.
Learning Outcomes
- Gained knowledge about the origin and cultivation of major Indian spices.
- Understood regional variations and characteristics of spices.
- Learned the role of spices in Indian regional cuisines.
- Enhanced sensory perception through practical identification exercises.
Participation
The event saw enthusiastic involvement from second-year BBA-HEM students and faculty, creating an interactive and experiential learning environment. Approximately 20 students participated, making the session both educational and enjoyable.
