Natural product isolation and analysis provide an opportunity to present a variety of experimental techniques to undergraduate students in introductory organic chemistry. Eugenol, anethole, and carvone were extracted from six common spices using steam-distillation and diethyl ether as the extraction solvent. Students assessed the purity of their spice extract and identified its components via TLC, reverse-phase HPLC, and GC-MS analyses. In addition, students reviewed molecular characteristics and interactions while discovering the similarities and differences among the six spice extracts. (Contains 2 tables.)