Spices & Herbs Quiz

1. Which spice is the world's most expensive by weight?

1. Cardamom
2. Saffron
3. Truffle
4. Vanilla

2. What gives turmeric its distinctive yellow colour?

1. Carotene
2. Curcumin
3. Flavonoids
4. Tannins

3. Vanilla comes from the pods of which type of plant?

1. A bush
2. A cactus
3. A tree
4. An orchid vine

4. Which country produces approximately 80% of the world's vanilla?

1. Indonesia
2. Madagascar
3. Mexico
4. Tahiti

5. What part of the cinnamon tree is used as a spice?

1. The flower buds
2. The inner bark
3. The root
4. The seeds

6. Paprika is made from ground dried what?

1. Capsicum peppers (bell and/or chilli)
2. Chilli peppers only
3. Dried tomatoes
4. Mixed spices including cumin

7. What is the 'Scoville Scale' used to measure?

1. The age of dried spices
2. The fragrance intensity of herbs
3. The heat (capsaicin content) of chilli peppers
4. The quality grade of spices

8. What is the 'mother of spices' — the most versatile and widely used spice in cooking worldwide?

1. Black pepper
2. Coriander
3. Cumin
4. Garlic

9. Cardamom is the third most expensive spice after saffron and vanilla. It comes from which region originally?

1. Ethiopia
2. Guatemala
3. Indonesia
4. Sri Lanka and India (Kerala/Karnataka)

10. What is the difference between herbs and spices?

1. Herbs are fresh; spices are always dried
2. Herbs come from the leafy green parts of plants; spices come from other parts (roots, bark, seeds, berries, pods)
3. Spices are only from tropical plants; herbs from temperate regions
4. There is no difference

11. Za'atar is a Middle Eastern spice blend. Its core ingredient is typically which herb?

1. Mint
2. Oregano / wild thyme
3. Sesame seeds
4. Sumac alone

12. Which spice comes from the dried stigmas (not petals) of a specific crocus flower?

1. Lavender
2. Rose
3. Safflower
4. Saffron

13. What is star anise and what does it taste like?

1. A ground berry with a cinnamon flavour
2. A root spice with a mint flavour
3. Ground dried orange peel
4. The seed of a tree native to China with a strong liquorice / aniseed flavour

14. What is 'fresh' versus 'dried' basil — and which is better for most cooked dishes?

1. Dried basil has the same flavour as fresh
2. Fresh basil is bright and aromatic, best added raw or at the end; dried basil holds flavour better in long-cooked dishes
3. Fresh basil should never be cooked
4. Fresh is always better in all contexts

15. What is Szechuan (Sichuan) pepper and what unique sensation does it create?

1. A sweet pepper used in stir-fries
2. A very hot chilli pepper from China
3. Ground ginger mixed with white pepper
4. The dried berry of a Chinese prickly ash tree that causes a numbing, tingling sensation on the tongue

16. Asafoetida (hing) is a spice with an extremely pungent smell used especially in which cuisine?

1. Indian vegetarian cooking
2. Mexican
3. North African
4. Scandinavian

17. Wasabi, served with Japanese sushi, is related to which vegetables?

1. Chilli and capsicum
2. Ginger and turmeric
3. Horseradish and mustard (Brassica family)
4. Radish and daikon only

18. What is the 'Five Spice Powder' used in Chinese cooking?

1. Any five spices chosen by the chef
2. Black pepper, white pepper, green pepper, Szechuan pepper, chilli
3. Ginger, garlic, cumin, coriander, turmeric
4. Star anise, cloves, Chinese cinnamon (cassia), Szechuan pepper, fennel seeds

19. Which herb is most associated with Italian basil pesto?

1. Basil
2. Oregano
3. Parsley
4. Thyme

20. Smoked paprika (pimentón de la Vera) is a PDO product from which country?

1. Hungary
2. Morocco
3. Spain
4. Turkey