The intoxicating scent of spices fill the air as you roam around a local spice farm. You’ll smell it in the crushed leaves of the plants, in the fresh spices plucked from the bushes, in the fruit that is opened for you to try there and then.
Clove. Lemongrass. Nutmeg. Cinnamon. Turmeric. Vanilla. Coconuts. Papaya. Cardamom. Cassava. An assault on your senses – in the best way possible – is guaranteed. Learn, smell, savour, devour.
And what would be a spice tour without lunch. A traditional Swahili lunch no less, which showcases the many spices you’ve just seen in the farm. This is the best possible example of farm to fork eating you can think of.