Cooking with Spice: Part One – Exploring Flavor, Science & Culture
This immersive 8-week unit invites students to explore the world of spices through the lens of taste, chemistry, culture, and culinary arts. From warming phenols to pungent terpenes, students discover how spices impact our food—and our senses—through hands-on science and weekly kitchen experiences. Each week focuses on flavor profiles, molecular compounds, and global culinary traditions that bring spices to life.
Week 1: Fennel Seed, Garlic, and Black Pepper
Students explore the science of flavor by examining the warming phenols in fennel seed, the sulfurous compounds in garlic, and the pungent punch of black pepper. They learn how these spices influence both taste and health.
Week 2: Kitchen – Homemade Marinara & Basil Pesto
In the kitchen, students apply their learning by preparing two classic sauces: a fennel-infused marinara and a bright, flavorful basil pesto. They explore layering flavors and the cultural roots of Mediterranean cooking.
Week 3: Cacao, Cinnamon, Ginger, Vanilla & Cardamom
This week’s spices take students into the world of sweets and warm comfort. From the fruity aldehydes in cacao to the penetrating terpenes in cardamom, students explore the depth of flavor and fragrance.
Week 4: Kitchen – Cocoa Zucchini Muffins
Using cacao and warming spices, students create moist and flavorful cocoa zucchini muffins. This week blends baking science with a subtle use of spice for a naturally sweet, hearty treat.
Week 5: Dill, Coriander, Mustard & Allspice
Students dive into earthy and fragrant terpenes, learning how each spice brings complexity to savory dishes. They explore how these flavors are used in pickling, curries, and global cuisines.
Week 6: Kitchen – Homemade Pickles & Ranch Dip
In the kitchen, students put their spice knowledge to work crafting tangy pickles and herb-packed ranch dip. They discuss the role of preservation and balance of flavor in condiments.
Week 7: Cumin, Chili Powder & Paprika
This bold lineup introduces pungent and earthy spices common in Latin, Indian, and Middle Eastern cooking. Students study how roasting, drying, and grinding change a spice’s chemical makeup and flavor.
Week 8: Kitchen – Salsa Verde over Eggs with Mexican Rice
To close the unit, students create a vibrant, spice-forward meal featuring salsa verde served over eggs and a flavorful side of cumin-scented Mexican rice.