Variety is the spice of life and getting variety through spice is a good way to start. Teaching students about spices, herbs, and spice blends leads to great conversation. There are many spices and herbs that may be uncommon or unfamiliar to students newly starting in the culinary world. This lesson opens their eyes and palate. 

I start by giving students several product ID tests because it’s important to know various herbs and spices. When reviewing more commonly used spices, helping students know how the herb or spice is used goes beyond the familiar simple name and spice smell.

When I visit markets and ethnic stores, I try to find items students will find unusual. I will research the spice and how it is used and look for a way to incorporate it into a class lesson. Sometimes students will know the spice and have experience with it.

For the spice ID exam, we go through little antidotes on how to remember the items and sometimes stories about its history. I provide a sheet for students where they can take notes and write distinguishing facts for each spice. I also give them hints on how to remember them by smell, sight or touch. I have even created a spice bingo game to help students identify spices and herbs. The ID test is usually the longest and I try and make the lesson as entertaining and enjoyable as possible. I also emphasize how we will be using a certain spice in an upcoming class or dish if it is something many are already familiar. This lesson is truly eye-opening for them. 

After students learn the individual spice names, smells and tastes, we make spice rubs and blends for use in future classes. I offer students the opportunity to become more familiar with spices they may not know but find interesting. They can sauté it with either a piece of chicken breast or apples. Then we discuss their thoughts about the spice and figure out how we can use it elsewhere. Sometimes, I have cooked white rice or bread and butter available, which is plain enough to focus on the spice and not the vessel. 

I love getting into exotic spices. It shows students the variety of spices and just how many options are available to them.

Attachments:
Spice chart blank
Spice chart with answers
Product ID answer sheet
Spice notes
Spices PowerPoint

Chef Jennifer M. Denlinger, PhD., CCC, CHEP, is the Culinary Management Program Department Chair at the Poinciana Campus of Valencia College. She is also the vice president of ACF’s Central Florida Chapter. Additionally, Chef Denlinger earned the 2020 Innovation Award, sponsored by CAFÉ and the Idaho Potato Commission, for a creative escape room based on safe food handling procedures. She also earned the 2021 Green Award sponsored by the United Soybean Board and was runner-up in 2021 for the Postsecondary Education of the Year sponsored by Sysco Corporation.