Enabling Environment: Let's explore ... spices

Young children are drawn to the vibrancy of spices. They love to smell them, dip measuring spoons into the colourful powders and sprinkle them into dishes. My son very much enjoys emptying the spice rack in our kitchen and asking me to read out the names while he shakes and examines them.

Spice is what makes food exciting and it is never too early to introduce the concept of adding flavours and adapting recipes. Cooking and playing with spices will help children to build their knowledge and understanding of the different tastes they can create and hopefully help them to become more confident future cooks.

TIKKA MASALA

Make a curry from scratch, using individual spices for flavour. The following recipe can be made with prawns, chicken or vegetables:

INGREDIENTS
Tikka marinade
1 tbsp very lazy ginger, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
1/2 tsp mild chilli powder
1/2 tsp garam masala
6 tbsp double cream

Masala sauce
2 tbsp sunflower oil
2 onions, sliced
1 tbsp very lazy ginger, finely chopped
2 garlic cloves, crushed
1 tbsp ground coriander
1/2 tsp turmeric
1/2 tsp mild chilli powder
2 tsp paprika
1/2 tsp garam masala
2 tbsp coriander leaf
4 tbsp double cream
2 plum tomatoes, chopped
400ml chicken stock

METHOD

Making a curry from scratch is time-consuming, so divide the children into groups and give each group a section of the recipe to do. Ensure each group gets the opportunity to see, touch and smell the raw spice ingredients. For example:

Group 1: Measure out the ingredients for the tikka marinade.

Group 2: Combine the tikka ingredients and coat the prawns, chicken or vegetables.

Group 3: Measure out the ingredients for the masala sauce.

Group 4: Combine the masala ingredients and add the prawns, chicken or vegetables.

ADULT ROLE

If using chicken, chop it up into bite-sized chunks beforehand. If using prawns, check for shellfish allergies. If using vegetables, chop and peel these beforehand and steam any hard vegetables such as carrots for about 15 minutes so they do not end up crunchy.

Bring the first group to the table and help them to measure out the tikka ingredients on to a large plate:

• Bring in a piece of stem ginger for the children to look at while you chop up the lazy ginger. Then pass it around for them to smell and taste.

• Pass around a bulb of garlic. Invite the children to break it apart and crush a couple of cloves using a garlic crusher.

• Pass the spices around for the children to smell. Use measuring spoons to measure out the correct amounts.

Help the second group to combine the ingredients:

• Show them a plate with the individual ingredients spread out.

• Pass around the stem ginger, garlic and spice jars for them to examine, smell and compare to the ingredients on the plate.

• Help the children tip the ingredients into a large bowl and combine with the cream and the chicken, prawns or vegetables.

• Leave to marinate.

Bring the third group to the table to measure out the ingredients for the masala sauce. Do this in the same way as with the first group. Involve the children in slicing the onions and chopping the tomatoes.

Help the fourth group to make the masala sauce:

• Fry the onions in the oil for a couple of minutes, then add the ginger and garlic.

• Add the spices, then stir in the cream.

• Add the tomatoes and cook, stirring for a few minutes.

• Add the stock and simmer for 20 minutes.

Meanwhile, grill the chicken, prawns or vegetables until browned and cooked through. Add the chicken, prawns or vegetables to the sauce. Bring the children together to taste the curry with naan breads. Talk about the smells and flavours and ask the children what they like.

Learning opportunities

CL: Is able to follow directions; can listen and do for a short span.

PD: Handles tools safely and with increasing control.

M: Uses everyday language to talk about capacity.

SEEDS AND SPICES

Take a close look at a variety of ground spices and compare them with the seeds and pods that they come from.

Adult role

• Gather a selection of ground spices, seeds and pods and present them to the children.

• Pass around the ground spices, seeds and pods for the children to see, smell and touch.

• Invite the children to crack open pods that are easy to break with their fingers - for example, cardamom and vanilla.

• Give the children a pestle and mortar to grind up some seeds.

• Grate some nutmegs.

• See if the children can match up the ground spices with the seeds.

• Talk about sweet and savoury smells and flavours. Are the children able to describe the smells? Do the spices evoke particular feelings in the children? Ask the children if the spices remind them of any foods that they like to eat - for example, cinnamon and hot crossed buns.

• Explain that some spices are considered helpful as medical remedies, such as aniseed for help with digestion.

Learning opportunities

CL: Extends vocabulary, especially by grouping, naming and describing.

UW: Uses senses and explores by linking together different approaches, looking, smelling, feeling, breaking and crushing.

SONGS, RHYMES, GAMES

Five spiced buns

Sing this adaptation of the popular song with the accompanying rhymes:

Five spiced buns in a baker's shop (hold up five fingers)

Round and fat with cinnamon on the top (make a circular motion and sprinkling action)

Along came Harry with a penny one day (choose a child to come to the front and clap your hand)

Bought a spiced bun and took it away (child returns to seat rubbing tummy)

Repeat with four, three, two and one bun.

Sugar and spice sorting game

Blindfold the children and invite them to smell a selection of ground spices. See if they can sort the savoury spices from the sweet ones. Can they think of a word to describe each smell?

Recite the following rhyme to accompany the game:

Sweet spice

Savoury spice

Sniff it, can you tell?

Hot spice

Dry spice

What a tasty smell.

MORE IDEAS

• Provide a selection of seeds for the children to sort and use in collages.

• Mix brightly coloured ground spices, such as turmeric and paprika, with a little water to make thick finger paints, or add a little more to create watercolours.

• Add vanilla essence to a water tray.

• Mix cinnamon or paprika into the sand tray.

• Add mixed spice to the playdough.

• Make spiced buns.

• Do an internet image search to find out what the different spice plants look like.

• ind out where in the world spices come from (Schwartz has produced a digital map on its website, www.schwartz.co.uk/Cooks-Guide/Herbs-and-Spice-Map.aspx).

RESOURCES

• Tikka masala: ingredients (see recipe left), large plate, bowl, chopping board, garlic crusher, measuring spoons or teaspoons and tablespoons, knives suitable for adults and children, wooden spoon, large non-stick pan (a wok works well), hob, grill, and bowls and spoons for serving.

• Seeds and spices: ground spices, vanilla and cardamom pods, cumin, coriander, fennel, dill and mustard seeds, vanilla essence, mustard powder, mustard sauce, pepper corns, cinnamon sticks, star anise, whole nutmegs, pestle and mortar, teaspoons and a grater.

BOOKS

• Skippyjon Jones: Lost in Spice by Judith Byron Schachner -Little Skippyjon the cat decides to travel to Mars because he believes it is covered in spicy red pepper.

• Children's World Cookbook by Angela Wilkes, Sarah Khan and Nadine Wickenden - contains a range of recipes from around the world featuring a variety of herbs and spices.

• Lima's Red Hot Chilli (Multicultural Settings) by David Mills and Derek Brazell - a story about a little girl who secretly sneaks a chilli for a snack. The book is available in a wide variety of languages.

• I Taste... by Patrick George - this book looks at popular and unpleasant foods and asks children to consider their own likes and dislikes.

• The Flavour Thesaurus by Niki Segnit - a reference book for adults that is full of descriptive language in relation to flavours and foods.

• Herbs and Spices by Jill Norman and Dave King - a reference book for adults with photographs and detailed explanations of what the different spices are used for.

Marianne Sargent is a writer specialising in early years education and a former foundation stage teacher and primary and early years lecturer.