We only buy tiny amounts of spices, so we don’t usually notice that per pound they are the most expensive items in the supermarket. This Springfield Museums class on November 2 at 10:30 am with instructor Claire Hopley explains why they are so costly and explores the three most expensive: saffron (at over $2,000 a pound), vanilla, and green cardamom. Tastes are provided. $42 for Museum members, $48 for nonmembers. Register at https://springfieldmuseums.org/program/pricey-spices/
