Herbs and Spices Taste

Overview

This 40-minute session introduces Year 6 pupils (age 10-11) to the role of herbs and spices in food technology, focusing on how they affect flavour. The lesson aligns with the National Curriculum for England, particularly in Design and Technology (Food Technology) and Science. It is tailored for a small class of 3 students, allowing hands-on and personalised exploration.

National Curriculum Links

Design and Technology: Food Technology

NC L.O.: Understand and apply the principles of a healthy and varied diet (DT)
NC L.O.: Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques (DT)
NC L.O.: Understand seasonality, and how food is grown, reared, caught and processed (DT)

Science: Working Scientifically / Chemical Changes

NC L.O.: Describe changes in some materials as they are heated, cooled and mixed (Science)
NC L.O.: Asking relevant questions and using scientific enquiries to answer them (Science)

Learning Objectives

By the end of the session, pupils will be able to:

Identify a variety of common herbs and spices used in cooking.
Explain how herbs and spices influence the flavour profiles of food.
Demonstrate through sensory experimentation how different herbs and spices alter taste.
Discuss how herbs and spices can be used to enhance or change foods to create varied dishes.
Use basic food preparation techniques safely, applying the use of herbs/spices.

Resources

Selection of fresh herbs (e.g. rosemary, basil, mint)
Ground spices (e.g. cinnamon, paprika, turmeric, black pepper)
Plain crackers or bread slices for tasting
Small bowls/spoons for tasting
Water for palate cleansing
Paper and pencils for flavour notes and observation recording
Washing facilities and utensils for hygiene and safety

Lesson Outline

Time	Activity	Notes & Differentiation
0-5 mins	Introduction & Engagement:

Brief discussion: What are herbs and spices?
Show examples, ask pupils to describe if they have tasted any recently.
Link to previous knowledge about food and taste.

| Anchor to prior learning for low confidence pupils.|

| 5-15 mins | Sensory Exploration Activity:

Pupils smell and taste plain crackers first to establish base flavour.
Try crackers with one herb (e.g. basil) and one spice (e.g. paprika).
Record taste impressions (sweet, spicy, earthy, etc.) and any physical sensations.
Encourage use of descriptive adjectives.

| One-on-one guidance helps pupils with vocabulary development.|

| 15-25 mins | Discussion & Scientific Explanation

Explore how herbs and spices come from plants (leaves, seeds, bark) and how their chemical compounds affect flavour and smell.
Discuss examples from different cuisines emphasising how spices/herbs can transform a dish.
Link to simple chemistry: volatile oils and compounds create flavours.

| Use visual aids/diagrams to support comprehension.|

| 25-35 mins | Mini Cooking Task: Herb and Spice Mixing

Working safely, pupils create their own simple flavoured cracker by selecting a combination of herbs/spices from the supplied selection and sprinkling on crackers.
Taste test and note which blends work best and why.

| Empower pupils to experiment and use critical thinking.|

| 35-40 mins | Review & Assessment

Pupils share their favourite herb/spice combinations and explain why.
Recap learning objectives orally and in writing.
Teacher assesses understanding via questioning and review of notes.

| Provide positive feedback and identify any misconceptions.|

Assessment

Formative assessment throughout:

Observation of pupils’ participation and understanding during sensory and cooking activities.
Evaluation of pupils’ written taste notes and oral explanations for accuracy and detail.
Questioning to check scientific understanding of flavour changes.

Success criteria:

Pupils can name and describe at least 3 herbs and 3 spices.
Pupils demonstrate the ability to identify how flavour changes when herbs/spices are added.
Pupils correctly explain, using simple scientific language, why herbs and spices influence taste.

Extension Ideas / Homework

Research the origin of their favourite herb or spice and present a short fact.
Try adding a herb or spice to a meal at home and write a flavour diary.
Explore cultural uses of herbs and spices around the world.

Reflection for Teachers

Consider how the small class size enabled tailored support and deeper discussion.
Note pupil engagement during sensory activities – sensory learning supports retention.
Reflect on vocabulary development around descriptive tasting words.
Think about incorporating technology next time (e.g., digital flavour maps or flipcharts).

This plan supports hands-on learning, encourages scientific enquiry, and integrates real-life food technology skills, preparing pupils for informed choices about food preparation and consumption in their daily lives.

Teaching Instructions