Lesson 3: Exploring Asian Flavors: Creating a Custom Spice Blend

How can I understanding the role of spices in enhancing Asian dishes
What can I learn from Identifying and selecting appropriate spices for a custom blend?

Spices: Flavorful substances obtained from the bark, roots, seeds, buds, or fruits of plants, commonly used to season and enhance the taste of food.

Herbs: Plants used for their aromatic or savory qualities in cooking, often obtained from the leaves of plants.

Seasoning: Adding salt, spices, or herbs to food to enhance its flavor.

Aroma: Pleasant smell, especially the characteristic fragrance of spices or herbs.

Cuisine: Style or method of cooking, especially characteristic of a particular region or culture.

Infuse: Soak herbs or spices in liquid (such as water or oil) to extract flavor.

Pungent: Having a sharp or strong taste or smell, often associated with certain spices and herbs.

Culinary: Relating to cooking or the kitchen, especially in terms of skill or artistry.

Mixture: Blend of different spices or herbs used together for seasoning or flavoring.

Savor: Appreciate and enjoy the taste or flavor of food, often heightened by the use of spices and herbs.

Medicinal: Having healing properties or beneficial effects on health, often attributed to certain herbs or spices.

Freshness: Quality of being recently harvested or prepared, important for maintaining the optimal flavor of spices and herbs.

Grind: Crush or pulverize spices or herbs into a fine powder for use in cooking.

Enhance: Improve or increase the quality, value, or attractiveness of something, as done with the addition of spices and herbs.

Common Core Standard: CCSS.ELA-LITERACY.RST.9-10.3
Next Generation Science Standards: HS-ESS3-2

6.1.3 Analyze global influences on today's families.

DOK Level 1 - (Recall - measure, recall, calculate, define, list, identify.)
Define the difference between an herb and a spice.

DOK Level 3 - (Strategic Thinking - assess, investigate, formulate, draw conclusions, construct.)

Draw conclusions on how the geographical location impacts the types of herbs and spices used in traditional dishes.

Food with out spices and herbs are bland. Flavoring enhances food taste and perceptions.

Common misconception: Assuming that all Asian dishes require the same spice blend

Paring students according to abilities in the kitchen for support.
Grouping students together who have different strengths.

Students will create their own custom spice blend using a variety of spices commonly used in Asian cuisine. They will then present their spice blend to the class, explaining the reasoning behind their choices.

On-line resources and The Flavor Bible