Spice Museum in St. Petersburg: description of the exposition, how to get there, reviews

2024 Author: Henry Conors | [email protected]. Last modified: 2024-02-12 02:41

In 2018, the city on the Neva was once again recognized as the most beautiful in the world. Its palaces and fountains, as well as museums and famous drawbridges are widely known and loved by numerous tourists. In 2015, another museum was opened in St. Petersburg - spices. Agree that this city is least of all associated with spices, but the founder of the museum, Arsen Alaverdyan, thinks otherwise. In his opinion, this topic is able to compensate for the lack of sunny days in the Northern capital.

Journey through history

Which is the first image that pops into your mind's eye when you hear the word spices or spices? Most likely, it will be the narrow winding streets of an overseas city or an oriental bazaar littered with bright colors. Last but not least, you will imagine the geometrically correct streets of the cold and foggy St. Petersburg.

The Spice Museum, which opened in the city on the Neva, at first glance, contrasts with the usual theme of numerous excursions and has practically no points of contact with the history of Russia.

However, let's turn to "Journey Beyond the Three Seas", in which the Tver merchant Afanasy Nikitin talks about his trip to the "Indostan land", full of amazing riches, including spices. And this happened 30 years before the official discovery of India by the Portuguese Vasco da Gama, whose descriptions became the basis of the catalog of spices. The museum in St. Petersburg is the only one in Russia, and there are two more similar projects in the world. One is in Hamburg and the other is in Pattaya.

Wonderful world

There are so many museums in St. Petersburg. This is the Butterfly Museum, and the Museum of Soviet Realism, and now the Spice Museum, which has added to the list of unusual museums in St. Petersburg. The creators of this project approached its implementation in a comprehensive manner. Crossing the threshold of the museum, you find yourself in the world of spices. Everything here is dedicated to them - history, features of breeding and collection, transportation and cost, as well as popularity in various countries and continents.

We absolutely do not think about the fact that, for example, cloves or peppercorns familiar to us influenced the map of the world, and their cost was so high that for a long time it remained affordable only for the richest people. And it is possible that the beginning of the huge fortunes of many famous dynasties was laid in those days when merchant and pirate ships went to distant lands.for spices.

There are no "Do not touch" signs in this museum. On the contrary: here you can not only breathe in the aroma of various spices, but also take part in the process of their preparation, and then also try it.

Beginning of exposure

At the very beginning of the tour, you will be told how spices penetrated the territory of Europe and Russia, what dangers this process was associated with, what the price of spices was made of and how many lives were put on this path. You will get acquainted with maps of sea and land routes, along which the caravans of merchants went to distant countries.

You will be introduced to the biographies and itineraries of the great travelers, whose discoveries influenced the spread of spices around the world. Well, if you manage to remember at least part of everything you heard and saw. However, the main thing is not the amount of information, but the direction of your interest that it initiates.

Perhaps after visiting the Spice Museum in St. Petersburg, you will want to learn more about the history of discoveries, and this will affect the choice of profession…

Or maybe another option: you will have an irresistible desire to experiment with spices, and this is how your career as a chef will begin.

The main part of the tour

After gaining an understanding of the historical context of the spread of spices, you will move on to the spice room. And here you will find many surprises. First, you will be shown the "other side" of the usual seasonings with which you"meet" in the kitchen regularly. You will be able to sniff and catch a lot of shades of aroma of varieties of one spice. If desired, it will be possible to crush any of the presented specimens in a mortar, and then taste it. And you'll get a feel for what "stink smelly" actually means, but that's optional.

All of the above is a general idea. And if we go to particulars, then you can start with pepper. For example, did you know that the Wilbur Scoville Hotness Scale has been around since 1912? This American scientist classified varieties of peppers and found out a lot of interesting things for himself and for us. Today, all products can be sorted according to the units of the Scoville scale. This is such an interesting topic that you can dwell on it in more detail.

The hottest

Of all the peppers, the Bulgarian pepper, which is familiar to all of us, is the most sparing according to the Scoville classification - only from 0 to 100 ECU. It is followed by its Spanish counterpart - Pimento (100-500 ECH), but in terms of taste it cannot be classified as scalding. The Amaheim variety has an even higher indicator - up to 1000 ECU. However, it is quite tolerantly perceived by gourmets. Its only drawback is its tough skin.

The following are a number of species that could well be considered truly spicy: Poblano (grows in Mexico), Hungarian Waxy (up to 10,000 EHU); Serrano (reaches 23,000 ECU) and the Mexicans warn that this variety is very tricky because it takes some time to work. Even more unbearably burning -these are Cayenne, Thai and Jamaican peppers (from 30,000 to 200,000 EHU).

Scottish hat (up to 350,000 ECU) opens extremely hot varieties. It is not recommended to eat it without preparation, because dizziness, nausea and numbness of the arms and legs are possible, not to mention the condition of the stomach. But this is far from the limit. There are varieties that are harvested and processed only in suits that exclude the penetration of pepper dust. These types are prepared only by cooks with an extreme bias. In general, they are used in the manufacture of tear gas and for painting ships to protect against shellfish.

And this is only a small part of what you can learn about at the spice museum. Feedback from visitors is most favorable: so many people were surprised that there is a whole world about which so little is known.

Travel continues

At the end of the tour, you can, of course, leave the museum and go home. By the way, the metro station "Sportivnaya", as well as "Admir alteyskaya" and "Vasileostrovskaya" are very close.

But you can stay for a cup of coffee and cakes. This aromatic drink will be prepared for you according to your chosen recipe in front of your eyes in the same way as it was brewed centuries ago.

And if you go to the spice shop, it's obvious that you can't leave without a purchase.

The choice here is huge: medicinal herbs, teas for all tastes, spices, s alts, mixtures for making mulled wine, sweets, like foreign (including Indian)production, as well as domestic ones. You can purchase the product you like in packaged form or in the required quantity. In addition, in the shop you can consult on the intricacies of using spices, including from the standpoint of Ayurvedic medicine.

You can schedule a visit to the museum from 11-00 to 21-00. But it is better to arrive at the start time of the next excursion, which lasts 1 hour. Accordingly, at 11-00, 12-30, then 14-30, 16-30 and the last one at 18-30. Preschoolers can enter for free.

As for how to get to the spice museum, the address is simple: Bolshoi Prospekt Vasilievsky Island, No. 6; ground floor. In addition, you can get a free consultation by phone, the numbers of which are available on the official website.

You can assume that those who have been here once will want to come here again.