Cooking with Spice: Part Two – Bold Flavors, Warm Aromas, and Global Dishes
In this second installment of our spice-focused culinary unit, students continue exploring the science, culture, and creativity behind the world’s most beloved spices. Each week blends chemistry with kitchen practice, as students develop their palates, learn to recognize aromatic compounds, and cook delicious dishes inspired by global traditions. Part Two builds on foundational knowledge while introducing new spice combinations and expanded flavor profiles.
Week 1: Cumin, Chili Powder, and Paprika
We kick off with earthy and pungent spices commonly used in Latin American, Indian, and Middle Eastern cuisine. Students explore how to identify earthy terpenes and pungent compounds through aroma and taste.
Week 2: Kitchen – Salsa Verde over Eggs with Mexican Rice
Students head to the kitchen to cook a vibrant dish featuring cumin-infused rice and tangy salsa verde served over eggs—an introduction to spice layering and regional cuisine.
Week 3: Fennel Seed, Garlic, and Black Pepper
Returning to familiar spices, students revisit fennel’s sweet warming phenols, the sulfurous bite of garlic, and the pungency of black pepper. This week emphasizes how spices interact in savory base recipes.
Week 4: Kitchen – Homemade Marinara & Basil Pesto
With a focus on balance and flavor pairing, students create a fennel-rich marinara sauce and vibrant basil pesto—classic sauces that showcase the power of spice in everyday cooking.
Week 5: Cacao, Cinnamon, Nutmeg, Vanilla, and Cardamom
This week highlights dessert-friendly spices, rich with fruity aldehydes and warm phenols. Students learn how aroma compounds influence sweetness, comfort, and memory in baking.
Week 6: Kitchen – Pumpkin Spice Cookies with Vanilla Chia Hot Chocolate and Homemade Whipped Cream
A cozy, creative baking session where students blend multiple spices to create comforting cookies and warm drinks—perfect for chilly days and sweet celebrations.
Week 7: Coriander, Mustard, Ginger, and Turmeric
This session introduces fragrant and earthy spices with powerful health and flavor properties. Students explore how spices like turmeric and mustard seed are used in cooking, preservation, and even natural dyeing.
Week 8: Kitchen – Curry Chickpeas with Coconut Rice
To close the unit, students create a vibrant, nutrient-rich dish using coriander, turmeric, ginger, and mustard—highlighting spice harmony in international cooking.