Discuss the difference between a spice and an herb. Explain that they can be rubbed into the surface of pork or combined with ground pork for added flavor. Place unlabeled herbs and spices (used in pork cookery) in small containers.

List the herbs and spices on the board at the front of the class. Ask students to identify the seasonings. Some possible seasonings might include: cinnamon, chili powder, curry, oregano, pepper, cumin, and garlic.

Food Lab Idea:
Have students combine ground pork with various seasonings and form patties. Cook; then share and compare the different flavors created.
Try adding a dash of the following seasonings to ground pork patties:

Italian: oregano and garlic (top with pizza sauce)
Mexican: cumin, oregano, garlic (top with salsa)
Oriental: ginger, sesame (sprinkle with soy sauce)
Greek: garlic, rosemary, cinnamon (sprinkle with lemon juice)

Hint:
If a recipe calls for 1/4 teaspoon powdered herb, you can use 3/4 to 1 teaspoon of crumbled or flaked or 2 teaspoons fresh.

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