65 (flavors from spice plants)

Here are 65 spice plants that add zesty flavors to our daily meals:
Allspice, Anise, Basil, Bay Leaf, Caper, Caraway, Cardamom, Celery, Chervil, Chives, Chile, Cinnamon, Clove, Coconut, Coriander, Cresses, Cumin, Curry, Dill, Epazote, Fennel, Fenugreek, Garlic, Ginger, Horseradish, Juniper, Laurel, Lavender, Lemon, Lemon Grass, Lemon Verbena, Licorice, Lime, Lovage, Mango, Marjoram, Myrtle, Nutmeg, Olive, Onion, Orange, Oregano, Pandanus Leaf, Paprika, Parsley, Peppermint, Pomegranate, Poppy, Pumpkin, Rocket, Rosemary, Safflower, Saffron, Sage, Sassafras, Sesame, Sichuan Pepper, Star Anise, Sumac, Tamarind, Tarragon, Thyme, Turmeric, Vanilla and Wasabi.

For a powers of 10 project, you could study a spice plant at several powers of 10:
1) historical importance of the plant in trade between countries (10+5)
2) geography – map out origin of the plant (10+7)
3) science of the taste of spices in your mouth at a molecular level (10-5)

National Geographic has a lesson plan for 3rd to 5th graders ‘Spices in Your Favorite Foods‘.  Each spice has a photo and etymology of the name at  Gernot Katzer’s Spice Pages.

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